We’ve designed a rich porcini mushroom rub for the chicken which adds great depth of flavour to the dish. Caramelised pan-roasted mushrooms folded through the risotto bring texture and a gentle earthiness to the plate. Risotto often takes a little longer to cook but it's a wonderful meal for the whole family and worth the extra few minutes of stirring for that signature creamy and satisfying dish.

Cook our delicious Chicken & Mushroom Risotto in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken & Mushroom Risotto. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Porcini Crumb pot, a Risotto Stock pot and a White Wine Reduction pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken & Mushroom Risotto in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Porcini Crumb
  • Risotto Stock
  • White Wine Reduction

Your shopping list for 2 servings:

  • 1 onion
  • 2 chicken breast fillets
  • 300g mushrooms (any kind)
  • 140g arborio risotto rice
  • 30g parmesan cheese
  • 20g butter
  • Handful of Parsley (optional)

Our 30 minute recipe

  1. 1. Heat the oven to 200C (fan 180C, gas 6) and boil a full kettle

    Heat a little oil in a wide, lidded, non-stick pan then cook the onion, covered, for 5 mins over low heat.

    Meanwhile, drizzle oil over the chicken on a baking tray and cover with the PORCINI CRUMB on both sides.

    Mix 800ml boiling water with the RISOTTO STOCK in a jug, and put aside.

  2. 2. Get the mushrooms and chicken started

    Heat a little oil in a separate frying pan over high heat and add the mushrooms. Leave them to cook until golden brown, stirring occasionally.

    Now put the chicken in the oven for 20 mins, or until cooked through.

  3. 3. While the mushrooms and chicken cook, continue with the risotto

    Add the rice to the onion, turn the heat up to medium and stir for a minute, then add 100ml of the stock and the WHITE WINE REDUCTION and mix well.

    Start adding 2 ladles of stock at a time to the risotto, stirring until the liquid is absorbed before adding more. This should take around 20 mins over medium heat.

    (If you run out of stock before the rice is done, just add more boiling water.)

    When the rice is done to your liking, turn off the heat and stir in the butter and 1 tbsp parmesan.

  4. Serve!

    Mix the mushrooms and (optional) parsley through the risotto, then slice the chicken and serve it on top with extra parmesan.


Chicken & Mushroom Risotto Reviews

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