Chicken and Mushroom Risotto

  • 10MINS
  • 25MINS
  • 440KCAL

Indulge in this Chicken and Mushroom Risotto, even if you are counting calories or following a diet plan like Weight Watchers!

Easy Peasy Chicken and Mushroom Risotto pinchofnom.com

NutritionPer Serving

  • Calories440
  • Carbs77g
  • Protein23g
  • Fat5g
  • Saturates2g
  • Sugars3g

Everyone has their own idea of a comfort food. One of ours is this Chicken and Mushroom Risotto.

Risotto is a Northern Italian dish, made with a high starch, medium or short grain white rice. This rice absorbs liquids and releases starch and this is what gives risotto its creamy consistency.

If you fancy something a bit different you can try using a Rice, Barley and Spelt mix instead of the usual Arborio rice. We used the Gallo 3 Grain Rice, Barley and Spelt Risotto mix and it was AMAZING!

This tastes great cold for lunch the next day too. Serve it with a crisp salad for a perfect slimming meal.

If you’re a fan of risotto why not try our Prawn and Asparagus Risotto too?

What diets is this Chicken and Mushroom Risotto suitable for?

This Chicken and Mushroom Risotto can be made dairy free as long as you swap out the following ingredients for dairy free versions;

  • Dried Parmesan

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken and Mushroom Risotto recipe?

  • You need to count 11 Points per portion of this Chicken and Mushroom Risotto recipe if you’re on WW Green.
  • You need to count 9 Points per portion of this Chicken and Mushroom Risotto recipe if you’re on WW Blue.
  • You need to count 9 Points per portion of this Chicken and Mushroom Risotto recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken and Mushroom Risotto?

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You don’t need any special ingredients to enjoy this recipe.

How many calories are in this Chicken and Mushroom Risotto?

There are 440 calories per portion in this Chicken and Mushroom Risotto, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Chicken and Mushroom Risotto is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

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 these recommendations on the NHS website.

In a pan

Step 1

Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray.

Step 2

Cook gently until the onions are soft, but not coloured.

Step 3

Turn the heat up and add the rice and stir well. Add the mushrooms, stock cubes, white wine vinegar and 100ml of the water.

Step 4

Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.

Step 5

Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked.

Step 6

Immediately pour into a serving dish stirring in the parmesan and lemon juice. Cover for 5 minutes or so, to allow juices to soak in.

In the Thermomix

Step 1

Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.

Step 2

Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1.

Step 3

Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup! If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.

Step 4

Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to 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:

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How do you know when this Chicken and Mushroom Risotto is cooked?

The rice should be soft but with a slight bite – this will probably take about 30 minutes to achieve.

If you are cooking in the Thermomix, you should cook the mushrooms, arborio rice, stock paste and water for 16 minutes at 100°, reverse speed 1.5. If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chicken and Mushroom Risotto in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you 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.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.

If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • 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 cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is 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!

As 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 cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is 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, and 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.

Our NEW cookbook Everyday Light is OUT NOW!

Chicken and Mushroom Risotto

Indulge in this Chicken and Mushroom Risotto, even if you are counting calories or following a diet plan like Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 440
  • Carbs 77G
WW Points
  • 11 Green
  • 9 Blue
  • 9 Purple

Ingredients

  • 1 clove garlic
  • 1/2 onion
  • 200 g chicken breast diced
  • 180 g mushrooms sliced
  • 350 g arborio rice
  • 2 veg or chicken cubes
  • 1 l water or 980 ml water and 20 ml white wine vinegar
  • 8 g dried parmesan
  • low calorie cooking spray
  • 1 whole lemon juiced
  • 100 g peas optional
  • cooked sliced sausage optional. Use as much or as little as you want!

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

In a Pan
  1. Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray.
  2. Cook gently until the onions are soft, but not coloured.
  3. Turn the heat up and add the rice and stir well. Add the mushrooms, stock cubes, white wine vinegar and 100ml of the water.
  4. Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.
  5. Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked.
  6. Immediately pour into a serving dish stirring in the parmesan and lemon juice. Cover for 5 minutes or so, to allow juices to soak in.
In the Thermomix
  1. Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.
  2. Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1.
  3. Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup!If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.
  4. Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in.

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14 comments

See what others have to say

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.

Reply

    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!

    Reply

KarenWednesday 10th July 2019

Can you leave the cheese out?

Reply

    Holly LevellWednesday 13th May 2020

    Hi Karen, this risotto would still taste great without the parmesan!

    Reply

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