Chicken Mushroom Risotto

I’m thrilled to share my take on a comforting Chicken Mushroom Risotto classic with you! With tender chicken, earthy mushrooms, and creamy goodness, this dish is a go-to in my kitchen for a quick and satisfying meal. Let’s whip up a batch together and indulge in the cozy flavors of this easy-to-make risotto!

Chicken mushroom risotto made with cauliflower rice being picked up with a wooden spoon, top down shot.

Why I Love This Recipe

Let me share why I absolutely love this Chicken Mushroom Risotto. It’s a delicious, easy-to-make dish that’s perfect for a hearty main course or simple side. What makes it truly special is my Japanese-inspired method, cutting prep time in half while still delivering rich flavor, and who doesn’t want that!

By using precooked rice and simmering it with cream, butter, and a blend of seasonings, this risotto achieves a creamy, bold taste that’s packed with tender chicken and mushrooms!

If you’re craving a comforting meal made with basic ingredients and minimal effort, just like my Cheese Risotto and Bacon Risotto, this recipe is the perfect choice. So, why wait? Let’s dive into this creamy goodness and enjoy a satisfying meal tonight!



  • Butter standard butter of choice. Can use salted or unsalted. 
  • Garlic fresh grated garlic.
  • Chicken – boneless and skinless chicken thigh. Can also use chicken breast if preferred.
  • Mushrooms – common white mushrooms. Can also use cremini mushrooms.
  • Rice – rice of choice, use cauliflower rice for a low carb recipe.
  • Heavy Whipping Cream – heavy cream or heavy whipping cream. 
  • Grated Parmesan – use grated Parmesan or a blend found in the self-stable section of supermarkets.
  • Salt – sea salt preferred.
  • Black Pepper – ground . More or less depending on taste preference.
  • Nutmeg – ground nutmeg found in the spice section in supermarkets.
  • Shaved Parmesan shaved Parmesan used as a garnish. 

🍚 Rice Pro Tip

Use Leftover or Dried-Out Rice when preparing this dish. This simple technique allows the rice to absorb the rich flavors of the risotto broth, resulting in a more flavorful and satisfying meal.

Chicken mushroom risotto made with cauliflower rice being picked up with a wooden spoon, side angle shot.

Essential Kitchen Equipment


☑ Before Getting Started

Ensure you have a Large Skillet With a Flat Bottom on hand. This type of skillet provides ample space for all the ingredients to simmer together, promoting even cooking and maintaining the proper temperature throughout the process.

Step 1 Begin by melting butter in a skillet, followed by sautéing grated garlic, cubed chicken, and sliced mushrooms until browned.

Sliced mushroom and cubed chicken in a frying pan.

Step 2 Incorporate your chosen rice, then blend in heavy cream, grated Parmesan, salt, black pepper, and nutmeg, cooking until the cheese melds seamlessly.

Chicken mushroom risotto in a frying pan with sauce.

💡 Flavoring Pro Tip

For an added depth of flavor, consider incorporating Chicken Broth or Vegetable Broth into the risotto.

🧀 Garnishing Pro Tip

Finish with a garnish of Shaved Parmesan.

🍽️ Serving Pro Tip

Risotto is best enjoyed Fresh Off the Stove to preserve its creamy texture and flavors.

Recipe Variations

For an array of delicious risotto variations, start with our base recipe and explore these enticing options. Swap chicken and mushrooms for salmon to savor our Salmon Risotto. Craving richness? Opt for Langostino Risotto. Prefer seafood? Dive into our Seafood Risotto with white wine sauce, all made using my simple risotto preparation method!

Pairing Recommendations

Start with a refreshing side such as a crisp salad dressed in either my Caesar Salad Dressing or my Broccoli Caesar Salad, adding a delightful contrast to the creamy risotto. Complete the meal with a bowl of comforting Creamy Chicken Soup, adding warmth to your meal.

Chicken mushroom risotto made with cauliflower rice served in a white bowl, top down shot.

Frequently Asked Questions

How do I know when the risotto is done cooking?

Once the cheese is melted, and the rice reaches a tender consistency, you'll know the risotto is done cooking.

Is it okay to use instant rice instead of precooked rice?

While you can use instant rice as a substitute, I recommend using dry or day-old rice for optimal results. This type of rice absorbs the broth better, resulting in a more flavorful dish.

Can I freeze the leftovers?

Yes, you can freeze the leftovers. Simply place them in a Ziplock bag and store them in the freezer for later use.

Storage Tips

To store leftovers, simply transfer the risotto into an airtight container and refrigerate. It will stay fresh for 3-5 days in the refrigerator. For longer-term storage or meal prepping, place the risotto in a ziplock bag and store it in the freezer.

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Watch How To Make It

Chicken mushroom risotto made with cauliflower rice being picked up with a wooden spoon, top down shot.

Chicken Mushroom Risotto

Welcome to my kitchen! Indulge in the savory delight of my Creamy Chicken and Mushroom Risotto. This easy-to-make dish combines tender chicken, earthy mushrooms, and creamy rice cooked to perfection. Crafted with love and seasoned to perfection, it's a comforting meal that's sure to become a favorite.
4.78 from 9 votes
Course: Appetizer, Lunch, Main Course
Cuisine: Italian, Worldwide
Keyword: chicken mushroom risotto
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 Bowls
Print Recipe
Calories: 561kcal



  • Gather all the ingredients.
    Ingredients to make chicken mushroom risotto on the countertop.
  • Grate garlic with a grater or mince and set aside.
    Grated garlic.
  • Thinly slice mushrooms and set aside.
    Sliced mushrooms.
  • Chop chicken into cubes (about 1/4 x 1/4 inch) and set aside.
    Cubed chicken.
  • Melt butter in a large skillet over medium heat the add garlic, cubed chicken, mushrooms and for 2-3 minutes until chicken is slightly browned.
    Sliced mushroom and cubed chicken in a frying pan.
  • Stir in rice and cook until tender, approximately 1-2 minutes.
    Chicken mushroom risotto in a frying pan.
  • Stir in heavy cream, Parmesan cheese, salt, black pepper and nutmeg. Cook for 3-4 minutes until cheese is melted and infused into the mix.
    Chicken mushroom risotto in a frying pan with sauce.
  • Top with shredded Parmesan cheese.
    Chicken mushroom risotto served in a bowl.


Calories: 561kcal | Carbohydrates: 13g | Protein: 22g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 176mg | Sodium: 890mg | Potassium: 163mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1479IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 1mg
*Values Based Per Serving
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  1. In your video, did you change the amount of cauliflower? It looked a lot less than 3 cups and when finished it looked like a small serving. Is the video different than actual recipe? Thank you!

    • LowCarbingAsian

      Hey Tammie! I think for that video, we shot for 1 serving, so it was ~1.5 cups. Since we have to make recipes multiply times for different types of production, we always don’t make the full servings to save ingredients 🙂

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