Adan Kendric Jamie Oliver’s Chicken and Mushroom Risotto is a creamy, flavorful dish that combines tender chicken pieces with earthy mushrooms and rich Parmesan cheese. This classic Italian recipe is perfect for a comforting dinner and is sure to impress family and friends. With simple ingredients and a straightforward cooking process, you can recreate this restaurant-quality meal at home.
Why This Recipe Is a Must-Try
- Rich and Creamy Texture: The arborio rice releases starches that give the risotto its signature creamy consistency without the need for heavy cream.
- Flavorful Combination: The blend of succulent chicken and savory mushrooms creates a harmonious taste that satisfies the palate.
- Simple Ingredients: Uses everyday ingredients that are easy to find, making it convenient to prepare.
- Impressive Yet Easy: Looks and tastes gourmet but is straightforward enough for even beginner cooks.
- Versatile Dish: Can be served as a main course or a side dish, suitable for various occasions.
Other Jamie Oliver Recipes
- Jamie Oliver Chicken And Chorizo Risotto
- Jamie Oliver Chicken And Chorizo Stew
- Jamie Oliver 5 Ingredients Chicken Lemon
What is Jamie Oliver’s Chicken and Mushroom Risotto?
Jamie Oliver’s Chicken and Mushroom Risotto is a classic Italian dish made by slowly cooking arborio rice with chicken broth until it reaches a creamy texture. It features sautéed chicken and mushrooms, infused with garlic, white wine, and Parmesan cheese, resulting in a rich and satisfying meal that’s both comforting and elegant.
Jamie Oliver Chicken and Mushroom Risotto Ingredients
- 300g (1 ½ cups) arborio rice
- 2 chicken breasts, diced
- 200g (2 cups) mushrooms, sliced (such as button or cremini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 liter (4 cups) chicken stock, warmed
- 50g (¼ cup) Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped
- Salt and pepper to taste
- Extra Parmesan and parsley for garnish
Step-by-Step Instructions to Prepare Jamie Oliver Chicken and Mushroom Risotto
Step 1. Prepare the Chicken and Mushrooms
In a large pan, heat one tablespoon of olive oil over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 2. Sauté the Mushrooms
In the same pan, add another tablespoon of olive oil and the sliced mushrooms. Sauté until the mushrooms are golden and have released their moisture, about 5 minutes. Season with a pinch of salt and set aside with the chicken.
Step 3. Cook the Onions and Garlic
Reduce the heat to medium-low and add the butter to the pan. Once melted, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 5 minutes.
Step 4. Toast the Arborio Rice
Add the arborio rice to the pan with the onions and garlic. Stir well to coat the rice with the butter and oil. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
Step 5. Gradually Add Warmed Chicken Stock
Begin adding the warmed chicken stock one ladle at a time, stirring constantly. Allow each ladle of stock to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is al dente and has a creamy consistency. You may not need all the stock.
Step 6. Incorporate Chicken and Mushrooms
When the rice is nearly cooked, stir the cooked chicken and mushrooms back into the pan. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Step 7. Finish with Parmesan and Seasoning
Remove the pan from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with additional salt and pepper to taste.
Step 8. Serve the Risotto
Spoon the risotto onto warm plates or bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley. Serve immediately while hot and creamy.
What to Serve with Jamie Oliver Chicken and Mushroom Risotto
- Fresh Green Salad: A simple salad with a light vinaigrette cuts through the richness of the risotto.
- Garlic Bread: Toasted garlic bread or bruschetta complements the creamy texture.
- Steamed Asparagus: Lightly steamed or grilled asparagus adds a crisp contrast.
- Roasted Vegetables: Serve with roasted bell peppers, zucchini, or eggplant for added nutrients.
- Glass of White Wine: Pair with the same dry white wine used in cooking to enhance the flavors.
Expert Tips for Mastering Jamie Oliver Chicken and Mushroom Risotto
- Consistent Stirring: Stirring helps release the rice’s starches, creating a creamy texture.
- Use Warm Stock: Adding warm stock keeps the cooking process consistent and ensures even absorption.
- Choose the Right Rice: Arborio rice is essential for authentic risotto due to its high starch content.
- Don’t Rush: Take your time adding the stock slowly; rushing can result in undercooked rice.
- Season Throughout: Season at different stages to build depth of flavor, but taste before the final seasoning to avoid over-salting.
Variations of Jamie Oliver Chicken and Mushroom Risotto
- Vegetarian Option: Omit the chicken and use vegetable stock for a mushroom-only risotto.
- Add Herbs: Incorporate fresh thyme or rosemary for additional flavor.
- Swap Proteins: Replace chicken with shrimp or turkey for a different twist.
- Include Peas: Stir in a handful of fresh or frozen peas for a pop of color and sweetness.
- Truffle Oil Drizzle: Finish with a drizzle of truffle oil to elevate the dish to gourmet status.
How to Store Leftovers of Jamie Oliver Chicken and Mushroom Risotto
- Refrigeration: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezing: Place the risotto in freezer-safe containers, leaving some space at the top. Freeze for up to 2 months.
- Portion Control: Store in individual portions for easy reheating and to prevent repeated heating.
How to Reheat Jamie Oliver Chicken and Mushroom Risotto Leftovers
- Stovetop: Reheat in a saucepan over low heat, adding a splash of chicken stock or water to restore creaminess.
- Microwave: Place in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between.
- Oven: Preheat the oven to 160°C (320°F). Place risotto in an oven-safe dish, cover with foil, and heat for 15-20 minutes.
- Avoid Overheating: Reheat just until warm to maintain the risotto’s texture without making it mushy.
Nutrition Value (per serving)
- Calories: 520 kcal
- Carbohydrates: 65g
- Protein: 30g
- Fat: 15g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
FAQs
Can I use different types of mushrooms in Jamie Oliver Chicken and Mushroom Risotto?
Absolutely, you can use a variety of mushrooms such as shiitake, oyster, or portobello to add different textures and flavors to the risotto.
Is it necessary to use white wine in the risotto?
While white wine adds depth of flavor, you can substitute it with an equal amount of additional chicken stock if you prefer not to use alcohol.
How do I make Jamie Oliver Chicken and Mushroom Risotto gluten-free?
The risotto is naturally gluten-free if you ensure that the chicken stock and all other ingredients used are certified gluten-free.
Can I prepare the risotto ahead of time?
Risotto is best enjoyed fresh. However, you can prepare the components like the cooked chicken and sautéed mushrooms ahead of time and then make the rice just before serving.
Can I use brown rice instead of arborio rice?
Using brown rice will alter the texture and cooking time, as brown rice doesn’t release starches in the same way. It’s recommended to use arborio rice for authentic risotto.
Final Words
Jamie Oliver’s Chicken and Mushroom Risotto is a delightful dish that brings comfort and sophistication to your table. The combination of tender chicken, savory mushrooms, and creamy arborio rice creates a meal that’s both satisfying and memorable. It’s perfect for a family dinner or when you want to impress guests with a homemade culinary treat. Give this recipe a try, and it might just become a new favorite in your household!
More Jamie Oliver Recipes
- Jamie Oliver Chicken Thighs Curry
- Jamie Oliver 5 Ingredients Lamb Curry
- Jamie Oliver Peri Peri Chicken
- Jamie Oliver Lamb Stew
- Jamie Oliver Romesco Sauce
Jamie Oliver Chicken And Mushroom Risotto Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Jamie Oliver’s Chicken and Mushroom Risotto is a classic Italian dish made by slowly cooking arborio rice with chicken broth until it reaches a creamy texture. It features sautéed chicken and mushrooms, infused with garlic, white wine, and Parmesan cheese, resulting in a rich and satisfying meal that’s both comforting and elegant.
Ingredients
-
-
- 300g (1 ½ cups) arborio rice
- 2 chicken breasts, diced
- 200g (2 cups) mushrooms, sliced (such as button or cremini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 liter (4 cups) chicken stock, warmed
- 50g (¼ cup) Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped
- Salt and pepper to taste
- Extra Parmesan and parsley for garnish
-
Instructions
In a large pan, heat one tablespoon of olive oil over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and the sliced mushrooms. Sauté until the mushrooms are golden and have released their moisture, about 5 minutes. Season with a pinch of salt and set aside with the chicken.
Reduce the heat to medium-low and add the butter to the pan. Once melted, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 5 minutes.
Add the arborio rice to the pan with the onions and garlic. Stir well to coat the rice with the butter and oil. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
Begin adding the warmed chicken stock one ladle at a time, stirring constantly. Allow each ladle of stock to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is al dente and has a creamy consistency. You may not need all the stock.
When the rice is nearly cooked, stir the cooked chicken and mushrooms back into the pan. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Remove the pan from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with additional salt and pepper to taste.
Spoon the risotto onto warm plates or bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley. Serve immediately while hot and creamy.
