Chicken, Mushroom and Spinach Risotto Recipe

How to make Chicken, Mushroom and Spinach Risotto


  1. Place half of the olive oil into a large, heavy-based frying pan set over a medium-high heat. Add the mushrooms and cook for 4-5 minutes or until nicely browned. Season and set aside on a plate. You can do this in 2 batches.
  2. Add stock to small saucepan and heat to a simmer, you’ll need to keep this hot throughout the process.
  3. Place the frying pan on a medium-low heat and add the remaining oil. Add the onion and garlic and cook for 5 minutes or until softened but not coloured. Stir in the rice and cook for a minute until slightly transluscent.
  4. Turn the heat up to medium-high and add the wine, stirring until it evaporates. Add the stock, a ladleful at a time, until almost all the liquid is absorbed. You can also use boiling water to add, if you need additional liquid. This should take around 20 minutes for the rice to cook and maintain a wet consistency.
  5. Stir in the mushrooms, spinach, cooked chicken and cracked pepper. Stir through until the spinach wilts and the chicken is piping hot. Take off the heat and stir in the butter and most of the parmesan, reserving a little for garnish. Season to taste with salt and pepper.
  6. To serve, transfer to warmed plates and top with chopped parsley, the remaining cheese and a drizzle of olive oil.

Tip: *Try this wine to cook in your risotto – Little Birdwood Semillon Sauvignon Blanc 750ml

Optional: You can use vegetable stock or chicken stock. Any variety of fresh mushrooms works well. **You can use Westacre Dairy parmesan cheese and grate it yourself.