Chicken and Mushroom Risotto Bake
A comforting chicken and mushroom risotto bake, combining creamy rice, tender chicken, and savory mushrooms, topped with melted cheese.
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast diced
- 8 oz mushrooms sliced
- 1 cup Arborio rice
- 4 cups chicken broth
- ½ cup white wine optional
- ½ cup Parmesan cheese grated
- ½ cup mozzarella cheese shredded
- 1 small onion diced
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same skillet, sauté onions, garlic, and mushrooms until softened. Add Arborio rice and stir for 2 minutes.
- Pour in white wine (if using) and cook until absorbed. Add chicken broth, one cup at a time, stirring continuously, until the rice is tender and creamy.
- Combine the chicken, rice mixture, and half of the Parmesan cheese in a baking dish.
- Top with mozzarella and the remaining Parmesan. Bake for 20-25 minutes, until bubbly and golden.
- Let rest for 10 minutes, garnish with fresh parsley, and serve.
Notes
- Can be made ahead and stored in the fridge for up to 2 days before baking.
- Feel free to add vegetables like spinach or peas for extra nutrition.
