Dinner

Chicken and Mushroom Risotto

Name: Chicken and Mushroom Risotto
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g Chicken breast; 140 g Basmati rice; 250 g Mushrooms; 80 g Onion; 2 cloves, about 6 g Garlic; 700 ml, hot Chicken stock; 100 ml Dry white wine; 30 g Parmesan; 8 g Olive oil; A few sprigs Fresh thyme; Plenty Black pepper

A stirred risotto with browned mushrooms and sliced chicken, finished with parmesan and no cream. 49 g of protein for 621 kcal a serving.

Calories: 621kcal
Protein: 49g
Fat: 14g
Carbs: 61g

Per serving, makes 2. 35 minutes of work. Published 8 September 2026.

Allergens

Milk
Celery
Sulphites

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken breast300 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Basmati rice140 g
Basmati stands in for risotto rice in the table. Use arborio or carnaroli if you have it; the figures are close. Dry weight, before cooking.
Mushrooms250 g
Onion80 g
Garlic2 cloves, about 6 g
Chicken stock700 ml, hot
Made up from a cube or a pot.
Dry white wine100 ml
Some of the alcohol cooks off. The calories here are counted in full.
Parmesan30 g
Olive oil8 g
Fresh thymeA few sprigs
Black pepperPlenty

Method

Fry the sliced mushrooms in half the oil over a high heat until they brown and squeak, about six minutes. Tip them out.
Soften the chopped onion in the rest of the oil for five minutes, add the garlic, thyme and rice, and stir for a minute until the grains look glassy.
Pour in the wine and let it disappear, then add the hot stock a ladle at a time, stirring, waiting for each to be absorbed before the next. It takes about twenty minutes.
Meanwhile season the chicken, cut into strips, and fry in a separate pan for five minutes until cooked through.
When the rice is tender with a slight bite, stir in the mushrooms, chicken and parmesan off the heat, and rest for two minutes with the lid on.

Worth knowing

No butter and no cream. The creaminess in a risotto comes from stirring starch out of the rice, and 30 g of parmesan at the end covers the rest.
Browning the mushrooms separately over a high heat is the difference between a risotto that tastes of mushrooms and one that tastes of wet mushrooms.

Other dinner recipes that share ingredients with this one, or every dinner at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.