Chicken and Mushroom Risotto
Who says you have to sacrifice flavour when you're eating lighter? Not us! This Chicken and Mushroom Risotto is delicious and slimming-friendly.
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NutritionPer Serving
- Calories422
- Carbs74g
- Protein23g
- Fat5g
- Saturates2g
- Sugars3g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Sometimes, you need your dinner to feel like a hug in a bowl – and that’s exactly what just one forkful of this Chicken and Mushroom Risotto is like.
If you’re thinking risotto sounds too fancy for you to rustle up after a long day, you’ll be pleased to know that’s not the case at all! Risotto is simply a comforting Northern Italian dish, made with a special type of rice that soaks up all the lovely flavours – turning deliciously creamy in the process. No actual cream needed, just a bit of magic from the rice itself. And this whole dish is ready in just over half an hour!
What diets is this Chicken and Mushroom Risotto suitable for?
This Chicken and Mushroom Risotto can be made dairy-free, provided you swap out the following ingredients for suitable dairy-free versions:
- Dried parmesan
If you’re cooking for people with allergies, make sure to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Chicken and Mushroom Risotto?
No, you don’t need any special ingredients to enjoy this recipe!
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‘So creamy and filling with a fraction of the calories that you'd get in a restaurant, if you haven't yet made this, give it a go!’
How many calories are in this Chicken and Mushroom Risotto?
There are 422 calories per portion in this Chicken and Mushroom Risotto, which means it falls into our Weekly Indulgence category – perfect for when you’re hosting or just fancy some good old comfort food. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
Since this Chicken and Mushroom Risotto fits well with major diet plans like Weight Watchers, it’s a great one to have on hand if you’re counting calories.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly! You can read more about calorie recommendations on the NHS website.
In a pan
Step 1
Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion, garlic, and chicken, and fry for 8-10 minutes – until the onion has softened and the chicken is browned on all sides.
Step 2
Turn the heat up, add the rice, and stir well. Add the mushrooms, stock cubes, white wine vinegar, and 100ml of the water.
Step 3
Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladles of water and stirring – allowing each ladleful to be absorbed before adding the next.
Step 4
Carry on adding water until the rice is soft – but with a slight bite. This will probably take around 30 minutes. Right before the rice is cooked through, add the peas to the pan.
Step 5
Immediately pour into a serving dish – stirring in the parmesan and lemon juice. Then cover for 5 minutes or so, allowing the juices to fully soak in.
What could I serve alongside this Chicken and Mushroom Risotto?
The following recipes would go great with our Chicken and Mushroom Risotto recipe:
How do you know when this Chicken and Mushroom Risotto is cooked?
The rice should be soft but with a slight bite – for guidance, this will probably take about 30 minutes to achieve.
Here in the UK, standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Chicken and Mushroom Risotto in the fridge?
Once you’ve dished up your Chicken and Mushroom Risotto, ideally you should eat it within 4 hours.
If you do allow any leftovers to cool, make sure to refrigerate in a container with a lid, and chill. You can keep leftovers of Chicken and Mushroom Risotto in the fridge for approximately 3 days or so.
You might be worried about getting food poisoning from eating reheated rice – however, it’s not actually the reheating that can cause issues. In fact, it’s the method by which the rice is stored beforehand that can cause bacteria to grow. Rice can contain spores that are resistant to heat, and survive the cooking process as a result. If cooked rice is left standing at room temperature, these spores can turn into bacteria – but as long as you reheat the rice thoroughly, any bacteria can be destroyed.
If you’re going to keep leftover rice, you should remember to do the following:
- Cool the rice as quickly as possible (ideally within one hour), then put it in the fridge immediately. You can split larger portions up into smaller batches to speed up the cooling process.
- Reheat and use any leftover rice (stored in the fridge) within one day.
- When you reheat any rice, always make sure it’s steaming hot all the way through.
- Don’t reheat cooked rice more than once.
Can I freeze this Chicken and Mushroom Risotto?
Yes you can! Just like when keeping rice in the fridge, make sure to do the following if you plan to freeze it:
- Cool the rice as quickly as possible (ideally within one hour), then freeze it immediately. You can split larger portions up into smaller batches to speed up the cooling process.
- Freeze as soon as the rice is cold.
- When you reheat any rice, always check it’s steaming hot all the way through.
- Don’t reheat cooked rice more than once.
How do I reheat Chicken and Mushroom Risotto?
From chilled: Place in a microwave-proof container with loosely fitting lid, and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, heat covered in the microwave for 3-5 minutes, then stir. Cook for a further 5-7 minutes until piping hot.
For more information about reheating rice, please take a look at the NHS website.
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Chicken and Mushroom Risotto
Who says you have to sacrifice flavour when you're eating lighter? Not us! This Chicken and Mushroom Risotto is delicious and slimming-friendly.
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 422
- Carbs 74G
Instructions
- Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion, garlic, and chicken, and fry for 8-10 minutes – until the onion has softened and the chicken is browned on all sides.
- Turn the heat up, add the rice, and stir well. Add the mushrooms, stock cubes, white wine vinegar, and 100ml of the water.
- Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladles of water and stirring – allowing each ladleful to be absorbed before adding the next.
- Carry on adding water until the rice is soft – but with a slight bite. This will probably take around 30 minutes. Right before the rice is cooked through, add the peas to the pan.
- Immediately pour into a serving dish – stirring in the parmesan and lemon juice. Then cover for 5 minutes or so, allowing the juices to fully soak in.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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26 comments
See what others have to say
AmyFriday 29th August 2025
Can this be done in the slow cooker?
HollyMonday 1st September 2025
Hey Amy, this recipe isn’t really suitable for the slow cooker, we have a collection of slow cooker recipes HERE if you’d like some inspiration, hope that helps!
KatieFriday 14th June 2024
Bit confused by the instructions! Doesn’t elaborate on how to add the stock cubes. Add them dry? Mix with water? You would think you should make it with water as there’s no way the risotto is only going to cook with 200ml of water. Would be nice to have this updated please!
HollyMonday 17th June 2024
Hey Katie, the recipe uses 2 stock cubes and 1L of water or you can use 980ml water and 20ml white wine vinegar. In step 3 you add the stock cubes and 100ml of the water and wait until the water has cooked into the rice then you need to continue adding the rest of the water a ladleful at a time, waiting for it to absorb then adding the next ladleful. Hope that helps!
Jaime DeeWednesday 28th April 2021
Really tasty and simple to make. Great for leftover Roast chicken too.
HollyWednesday 28th April 2021
Hey Jamie, thanks for your message so glad to hear you enjoyed this risotto!
Anita GregoryMonday 7th December 2020
How nice to find a recipe done in the thermomix 👍. I love mine and do try to convert recipes so I can use it . Love all your recipes. Thank you xx
LisaMonday 7th December 2020
Hi Anita. We love our Thermomix, but it’s not a kitchen accessory many people have at the moment. Glad you enjoyed the recipe!
Matt D UKWednesday 25th March 2020
When you change the portion size it doesn’t correctly change the water / white wine ratio. However I find that even with a smaller portion size, you still need the same water – eg 2 portion needs 4 portion water, to cook rice through 30 mins. Be good to update the recipe. Otherwise easy to follow and tasty. I added courgette cubes and some oregano & thyme.
LisaFriday 29th May 2020
Thanks for bringing that to our attention Matt. We’ll have a look and see what can be done regarding the website. Glad you enjoyed the recipe.
KadyThursday 11th July 2019
Hiya
I’m confused on step 3 and 4. you say to add white white vinegar ( if using) but i wont be using it.
So then it reads that you should put the rice in dry with the onions and garlic and adding the other ingredients. but then it says keep stirring until liquid is absorbed? but there wont be any liquid?? is this correct? do i stir all together with just juices from the chicken/onion then start adding ladels of water?
Sorry if my question isnt worded very well.
Holly LevellWednesday 13th May 2020
Hi Kady, I’ve had a look at this recipe and have tweaked the method slightly so that in step 3 you add 100ml water and the vinegar if using so that there is some liquid in the pan with the veg and rice. Thanks for your message!
KarenWednesday 10th July 2019
Can you leave the cheese out?
Holly LevellWednesday 13th May 2020
Hi Karen, this risotto would still taste great without the parmesan!
MeganTuesday 26th March 2019
Is the water meant to be mls?
Emma TSunday 7th April 2019
Hi Megan,
1ml of water is the same as 1g of water ????
CraigRobboWednesday 17th October 2018
Hi,
Do you put the rice and stock cubes in while the pan is still relatively “dry” and add the water afterwards? How long do you suggest cooking the dry rice it for before adding the water?
On a separate note, if doing it in the Actifry XL as mentioned above, would I just put all ingredients in together at the start including the 980ml of water 20ml of white wine vinegar and let it stir/cook itself through, or would I still need to follow the individual steps?
Thank you
Luisa JarvisWednesday 14th March 2018
Can you freeze the risotto?
MichelleSaturday 3rd March 2018
Can you do this in the actifry and what are the timings?
LisaFriday 10th November 2017
When I click on ‘print recipe’ I get warned that this is a phishing website (impersonating a trusted site) !
Help ?!
Emma TTuesday 12th September 2017
Hi Sarah,
We’ve not tried it in the IP, risotto really needs to be stirred to get the creamy texture, and that might be missing if you were to cook it in the IP ????
JaxSaturday 8th January 2022
Risotto is perfect for the IP. If you download the IP app you can get a rough idea of timings from the existing recipes.
HollyMonday 10th January 2022
Hey Jax, thanks very much for your helpful comment!
k lampenSunday 3rd September 2017
In the receipe for IN THE PAN there is nomention of when you add the chicken
Emma TMonday 11th September 2017
Hi Kathy,
It says to add the chicken in part 1 of the instructions ????
DanielleFriday 3rd March 2017
It doesn’t say where to add the water. It just starts talking about ‘the liquid’ and then talks about adding ‘stock’ bit by bit but the stock cubes themselves are already in the mix by that point. Some clarity re: this method would be good.
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