Mary Berry Chicken And Mushroom Risotto Recipe

Mary Berry Chicken and Mushroom Risotto is a wonderfully creamy and comforting dish made with tender chicken, earthy mushrooms, and soft rice cooked slowly in rich stock. The texture is silky and satisfying, while the flavour is savoury, warming, and beautifully balanced with Parmesan and herbs. It is a medium-easy recipe that rewards a little stirring with excellent results. Allow around 45 minutes from start to finish.

Ingredients

For the Risotto

• 2 tbsp olive oil
• 25g butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 300g chicken breast, diced
• 250g chestnut mushrooms, sliced
• 300g arborio rice
• 150ml dry white wine (optional)
• 1 litre hot chicken stock
• 75g Parmesan cheese, grated
• 2 tbsp double cream (optional for extra richness)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

To Finish

• Extra Parmesan, for serving
• Fresh parsley, chopped
• Black pepper

How to Make Mary Berry Chicken And Mushroom Risotto Recipe

• Prepare the ingredients: Heat the chicken stock in a saucepan and keep it warm over a low heat. Chop the onion, slice the mushrooms, and dice the chicken so everything is ready before cooking.
• Start the base: Heat the olive oil and butter in a large frying pan or sauté pan. Add the onion and cook gently for 5 minutes until soft but not coloured. Stir in the garlic for 30 seconds.
• Cook the chicken: Add the diced chicken and cook for 4 to 5 minutes until lightly golden on the outside.
• Add the mushrooms: Stir in the sliced mushrooms and cook for another 5 minutes until softened and any moisture has reduced.
• Toast the rice: Add the arborio rice and stir for 1 minute so every grain is coated in the buttery mixture.
• Add the wine: Pour in the white wine, if using, and cook until mostly absorbed.
• Add the stock gradually: Add a ladleful of hot stock and stir gently until absorbed. Continue adding stock a ladle at a time, stirring regularly, until the rice is tender with a slight bite. This will take about 20 minutes.
• Finish the risotto: Stir in the Parmesan, cream if using, and chopped parsley. Season with salt and black pepper to taste.
• Serve: Spoon into warm bowls and finish with extra Parmesan, parsley, and freshly ground black pepper.

Tips

How do I keep risotto creamy?

Use warm stock and add it gradually. Stir often enough to release the starch, which creates the creamy texture.

Can I use leftover cooked chicken?

Yes, stir it in during the final 5 minutes of cooking so it warms through without drying out.

Why is my risotto too thick?

Add an extra splash of hot stock just before serving and stir well to loosen it.

How do I avoid bland flavour?

Season in layers and use a good quality stock. Parmesan also adds depth and savouriness.

Serving Suggestions

• Serve with a crisp green salad.
• Add steamed green beans or peas on the side.
• Pair with garlic bread for a hearty meal.
• Finish with lemon zest for freshness.

Storage

Room Temperature

Do not leave risotto out for more than 2 hours. Cool promptly before storing.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently with a splash of stock or water.

Freezing

Freeze for up to 1 month. Defrost overnight in the fridge and reheat thoroughly. The texture may soften slightly.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 42g
• Protein: 29g
• Fat: 19g
• Saturated Fat: 8g
• Sodium: 690mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken And Mushroom Risotto Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy chicken and mushroom risotto made with tender chicken, savoury mushrooms, arborio rice and Parmesan cheese. A comforting family meal full of rich flavour.

Ingredients

• 2 tbsp olive oil

• 25g butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 300g chicken breast, diced

• 250g mushrooms, sliced

• 300g arborio rice

• 150ml white wine

• 1 litre hot chicken stock

• 75g Parmesan cheese, grated

• 2 tbsp parsley, chopped

• Salt and black pepper

Directions

• Heat the chicken stock and keep warm.
• Cook onion in oil and butter until soft, then add garlic.
• Add chicken and cook until lightly golden.
• Add mushrooms and cook until softened.
• Stir in arborio rice and cook for 1 minute.
• Add wine and cook until absorbed.
• Add stock gradually, stirring until rice is creamy and tender.
• Stir in Parmesan and parsley. Season well.
• Serve hot with extra Parmesan.

Notes

• Use warm stock throughout cooking for the best texture.
• Stir regularly but not constantly.
• Serve immediately while creamy and soft.