Creamy Mushroom Risotto with Chicken

April 24, 2020
Created by Chef Jake Driffill
50 minutes
Serves 4
  • 1 Tbsp olive oil
  • 1/4 cup small diced yellow onion
  • 1 cup uncooked short grain white rice
  • 10 1/2 oz cream of mushroom soup
  • 1 3/4 cups chicken broth
  • 1/2 cup frozen peas
  • 1 Tbsp olive oil
  • 1 lb chicken breasts
  • Salt and freshly ground pepper
  • Fresh chopped chives, for garnish

In a large frying pan over medium-high heat, add oil. When oil shimmers, add onion and cook until it begins to soften, about 5 minutes. Add rice and cook until it begins to brown slightly, about 5 minutes. Reduce heat to medium-low.

In a saucepan over medium-high heat, add broth and soup and bring to a boil. Reduce heat to low.

Begin adding broth-soup mixture to rice and onion mixture, one ladleful at a time. Continue stirring liquid into rice until it is nearly absorbed. Add another ladle of liquid and repeat this process until all liquid is added to rice.

Stir in peas. Cover and cook for 5 minutes or until peas are warmed through. Season with salt and pepper.

In a frying pan over medium-high heat, add a drizzle of oil, add chicken, liberally season with salt and pepper cook until well browned, and internal temperature reaches 165 degrees, about 20 minutes. Remove chicken from pan, cut into slices and add to finished risotto. Garnish with chives.