Rice & Pasta

Mixed Mushroom & Chicken Risotto

Mushrooms and chicken make great partners in this deliciously creamy risotto. This is a great dish to serve when entertaining friends matched with steamed vegetables or a salad and fresh crusty bread.

Prep Time:
Cook Time:

How to Cook

  1. Melt 25g of butter in a frying pan, add the chicken and cook until lightly golden. Remove from pan and set aside.
  2. Add the Gregg's Garlic Granules, Gregg's Rubbed Thyme, Gregg's Rubbed Oregano and mushrooms and sauté for 2 minutes. Return the chicken to pan. Add half the wine, and season with freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns. Bring to the boil, cover and simmer for 20 minutes.
  3. While chicken and mushrooms are cooking, melt the remaining butter in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes. Add the remaining wine and boil until reduced. Add the rice and stir to coat. Add 1/4 cup of stock at a time until it has been absorbed, and the rice is tender and creamy. Stir frequently. This takes approximately 30 minutes.
  4. Season with remaining salt and stir in parmesan cheese.
  5. Serve chicken and mushrooms on top of the risotto.


  • 75 g butter
  • 2 single chicken breasts, cubed
  • 1 tsp Gregg's Garlic Granules
  • ½ tsp Gregg's Rubbed Thyme
  • ½ tsp Gregg's Rubbed Oregano
  • 150 g mixed mushrooms, sliced e.g. oyster, shimeji, swiss brown
  • 150 ml white wine
  • 1 tsp Gregg's Natural Sea Salt, freshly ground
  • ¼ tsp Gregg's Whole Black Peppercorns, freshly ground
  • 1 onion, finely chopped
  • 2 - 3 cups aborio rice
  • 2 cups chicken stock
  • ¼ cup parmesan, grated

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