Name: Chicken, Mushroom and Rosemary Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbs oil; 1 tbs butter; 350 g chicken breast fillet cubed; 1 onion chopped; 2 cup arborio rice; 1000.00 ml chicken stock (liquid); 375 ml light evaporated milk; 150 g mushrooms sliced; 2 tbs fresh rosemary chopped; 1 pinch salt and pepper; 2 tbs parmesan shaved

by Angelcakes Last updated on 05/05/2025

An easy, tasty risotto that the whole family will love!

- Angelcakes

Ingredients

1 tbs oil
1 tbs butter
350 g chicken breast fillet cubed
1 onion chopped
2 cup arborio rice
4 cups chicken stock (liquid)
375 ml light evaporated milk
150 g mushrooms sliced
2 tbs fresh rosemary chopped
1 pinch salt and pepper
2 tbs parmesan shaved

Method

Step 1

Heat oil in pan, add chicken and brown well.
Step 2

Transfer chicken to bowl, add butter and onion to pan and fry for 1 minute.
Step 3

Add rice and stir for 1 minute until rice is coated with butter.
Step 4

Add the evaporated milk and stock, and bring to the boil while stirring.
Step 5

Simmer covered for 15 minutes.
Step 6

Add mushrooms, chicken, rosemary, salt and pepper and simmer for a further 5 minutes.
Step 7

Sprinkle with shaved parmesan and cracked black pepper, and serve.

Recipe Notes

from Australia’s Best Recipes team

I use a 1 litre carton of stock in this recipe. I sometimes use parsley instead of rosemary and it tastes just as nice. You could also add ½ a cup of white wine to the rice before the stock is added.

This recipe was photographed by Greer Worsley for Australia's Best Recipes.