Chicken and Mushroom Risotto

Looking down into a white bowl with a serving of chicken and mushroom risotto and topped with Parmesan cheese.

This is my favorite risotto recipe that I have eaten both as a one-pot pot main and as a side or foundation to another meal. This dish is rich and creamy with mushrooms and cheese. 

It can easily be cooked over a campfire in a Dutch oven or pot on a camp gas stove. Either way, the trick is to keep stirring and keep a close eye on the heat.

Perfect for a cool evening while camping, with a healthy carbohydrate boost for the next adventure. If you are able to identify and forage mushrooms, this could be a good way to cook them.

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A white bowl holds a serving of the chicken and mushroom risotto.
Chicken and mushroom risotto is creamy and comforting.
A close up of a serving of chicken and mushroom risotto topped with Parmesan cheese in a white bowl.
Make sure to take your time and continuously stir the risotto as it cooks, so that it is nice and creamy.
Looking down into a white bowl with a serving of chicken and mushroom risotto and topped with Parmesan cheese.
It is important to add hot stock to the cooking risotto, to ensure a creamy and cooked end result.

Chicken and Mushroom Risotto Recipe

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Looking down into a white bowl with a serving of chicken and mushroom risotto and topped with Parmesan cheese.
Perfect for camping, this Chicken and Mushroom Risotto can easily be cooked over a campfire in a Dutch oven or pot on a camp gas stove for a hearty meal.
Preparation 15 minutes
Cook 35 minutes
Ready in 50 minutes
Servings 4 Servings
CourseDinner
InfluenceItaly
DifficultyExperienced
MethodSimmer
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Ingredients

  • 4 cups chicken stock
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 chicken breasts diced
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 cups risotto rice such as Arborio
  • 1 cup white wine (Chardonnay)
  • 10 button mushrooms sliced
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

Equipment

  • 1 large pot
  • 1 small pot

Directions

  • Place the chicken stock and thyme on to simmer in a small pot.
  • In a large pot add the olive oil and butter then place over moderate heat. When the butter has melted add the diced chicken and cook until white all over.
  • Add the onion and garlic then saute until the onion is transparent.
  • Add the risotto rice and stir into the chicken, onion, garlic, and oil. When the rice has absorbed all the oil, add the wine.
  • When the wine is almost absorbed, add some mushrooms and a ladle of the chicken stock. Continue to add mushrooms and chicken stock until both are completely used.
  • Taste the risotto, if the rice is still hard additional liquids need to be added. this could be more chicken stock if available, wine, or if needed water. When the rice is cooked add ¾ of the Parmesan cheese and stir through. Taste, then season with salt and pepper as needed.
  • Serve while still hot, topped with the remaining Parmesan cheese.

Nutritional Information

Sodium: 746mgCalcium: 146mgVitamin C: 5mgVitamin A: 334IUSugar: 6gFiber: 4gPotassium: 1006mgCholesterol: 105mgCalories: 808kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 2gSaturated Fat: 8gFat: 23gProtein: 42gCarbohydrates: 95gIron: 6mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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