Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Risotto Recipes Chicken & Mushroom Risotto 4.0 (1) Add your rating & review This chicken and mushroom risotto is incredibly creamy and savory. Using both dried shiitakes and fresh creminis adds dimension and complexity to the risotto. Lemon zest and juice provide a brightness to cut through the richness. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on January 19, 2023 Reviewed by Dietitian Nadine Bradley, RD, CNSC Reviewed by Dietitian Nadine Bradley, RD, CNSC Instagram Nadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman Active Time: 1 hrs Total Time: 1 hrs Servings: 5 Nutrition Profile: Egg Free Gluten-Free High-Protein Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 (.5 ounce) package dried shiitake mushrooms 6 cups lower-sodium chicken broth 2 tablespoons extra-virgin olive oil, divided 2 (4 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces 1 (8 ounce) package cremini mushrooms, quartered 2 tablespoons unsalted butter 2 small shallots, chopped 1 ½ cups arborio rice 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh sage leaves ½ teaspoon salt 2 teaspoons grated lemon zest 2 tablespoons fresh lemon juice 1 cup Pecorino Romano cheese, grated, divided Directions Place dried shiitakes in a small bowl; cover with room-temperature water. Let stand at room temperature for 30 minutes. Meanwhile, add broth to a medium saucepan; bring to a simmer over medium heat. Reduce heat to low to maintain a gentle simmer. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pot clean. Add the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat. Add creminis; cook, stirring often, until golden brown, about 5 minutes. Transfer to the plate with the chicken; cover to keep warm. Do not wipe the pot clean. Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse. (Make sure there is no grit in the liquid you reserve—strain the soaking liquid through a fine-mesh strainer, if necessary.) Pat the shiitakes dry. Remove and discard stems; chop the mushrooms. Add butter to the drippings in the pot; melt over medium heat. Add shallots; cook, stirring often, until translucent, about 6 minutes. Stir in rice, thyme, sage, salt and the chopped shiitakes; cook, stirring often, until the rice begins to turn opaque, about 2 minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid; cook, stirring constantly to scrape browned bits from the bottom of the pot, until the liquid is absorbed, about 1 minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth; cook, stirring often, until the liquid is absorbed. Continue to cook on medium-low heat, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid is absorbed and the rice is tender, 25 to 30 minutes. Stir in the reserved chicken, creminis and 3/4 cup cheese; cook, stirring often, until heated through, about 2 minutes. Divide the risotto among 4 bowls. Top with lemon zest and the remaining 1/4 cup cheese. Rate it Print Nutrition Facts (per serving) 485 Calories 18g Fat 61g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 485 % Daily Value * Total Carbohydrate 61g 22% Dietary Fiber 5g 18% Total Sugars 2g Protein 23g 46% Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 72mg 24% Vitamin A 222IU 4% Vitamin C 5mg 6% Vitamin D 24IU 6% Vitamin E 1mg 9% Folate 39mcg 10% Vitamin K 5mcg 4% Sodium 680mg 30% Calcium 163mg 13% Iron 2mg 11% Magnesium 36mg 9% Potassium 556mg 12% Zinc 2mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved