This Mary Berry Chicken And Mushroom Risotto Recipe is a creamy and effortless recipe, which is made with Arborio rice and parmesan cheese. It’s the perfect no-stir oven method, ready in about 45 minutes.
Mary Berry Chicken And Mushroom Risotto Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 large Onion, finely chopped
- 10 oz (300g) Boneless, Skinless Chicken Breasts (or thighs), cut into bite-sized pieces
- 8 oz (225g) Chestnut (Cremini) Mushrooms, sliced or quartered
- 1 clove Garlic, crushed
- 1 ½ cups (300g) Arborio or Carnaroli Rice (Risotto Rice)
- ½ cup (125ml) Dry White Wine
- 4 cups (1 liter) Hot Chicken Stock
- ½ cup (50g) Grated Parmesan Cheese
- 2 tbsp Heavy Cream (optional, for extra richness)
- Salt and freshly ground Black Pepper
- Fresh Parsley, chopped (for garnish)
How To Make Mary Berry Chicken And Mushroom Risotto
- Preheat and Sauté: Preheat your oven to 400°F (200°C / 180°C Fan). Heat the oil and butter in a large, ovenproof casserole dish or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Brown Chicken and Mushrooms: Add the chicken pieces to the pan and fry until they turn white and start to brown slightly at the edges. Add the sliced mushrooms and garlic, and cook for another 3 minutes until the mushrooms soften.
- Add Rice: Stir in the Arborio rice. Mix well for 1 minute to ensure every grain is coated in the oil and butter (this helps the rice cook evenly).
- Add Liquids: Pour in the white wine and let it bubble for 1-2 minutes to reduce slightly. Pour in the hot chicken stock. Stir everything together well and bring to a boil.
- Bake: Cover the dish tightly with a lid (or foil if you don’t have a lid). Transfer carefully to the preheated oven. Bake for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Finish the Risotto: Remove the dish from the oven. The risotto might look a bit liquidy or dry on top—this is normal. Stir it vigorously for 1 minute; the starch will release and it will become creamy.
- Add Cheese and Cream: Stir in the grated Parmesan cheese and the heavy cream (if using). Season with salt and pepper to taste.
- Serve: Garnish with fresh chopped parsley and serve immediately.
Recipe Tips
- Why bake risotto? Mary Berry is famous for her oven-baked risotto method. It eliminates the need to stand at the stove stirring constantly for 30 minutes. The even heat of the oven cooks the rice perfectly while you do other things.
- The stock must be hot: When you pour the stock into the rice before baking, ensure it is boiling hot. This gives the cooking process a jump-start so the rice cooks within the 20-25 minute window.
- Don’t rinse the rice: Unlike other rice dishes, never rinse risotto rice. You need that surface starch to create the signature creamy texture when you stir it at the end.
- Vegetable variations: You can add frozen peas or baby spinach at step 7 (when you take it out of the oven). The residual heat of the rice will cook them perfectly in just a couple of minutes.
What To Serve With Chicken And Mushroom Risotto
Risotto is quite rich, so it pairs best with acidic or crisp sides.
- Crusty Garlic Bread or Focaccia
- A fresh Green Salad with Balsamic Vinaigrette
- Roasted vine tomatoes
- Steamed Asparagus or Broccolini
How To Store Chicken And Mushroom Risotto
- Refrigerate: Risotto is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat: The rice will soak up all the liquid in the fridge. To reheat, place it in a saucepan with a splash of water, extra stock, or milk. Stir gently over medium heat until creamy again.
- Freeze: Freezing is possible but not recommended, as the rice texture can become grainy and soft upon thawing.
Mary Berry Chicken And Mushroom Risotto Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~550 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrate: 65g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this on the stovetop?
Yes. Follow steps 1-4. Instead of putting it in the oven, reduce the heat to medium-low and simmer gently, stirring frequently, for 20-25 minutes until the liquid is absorbed and rice is tender.
What if I don’t have wine?
You can leave the wine out. Just add an extra ½ cup of chicken stock and perhaps a squeeze of lemon juice at the end to provide a little acidity.
Why is my risotto crunchy?
If the rice is still hard in the middle after baking, add another splash of hot water or stock, cover, and return to the oven for 5-10 minutes.
Try More Recipes:
- Mary Berry Chicken Provençal Recipe
- Mary Berry Chicken Marinade Recipe
- Mary Berry Slow Cooker Chicken Casserole Recipe
Mary Berry Chicken And Mushroom Risotto Recipe
Description
A foolproof, creamy, no-stir risotto packed with tender chicken and earthy mushrooms, cooked to perfection in the oven rather than on the stovetop.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Heat oil/butter in an ovenproof pot.
- Sauté onion for 5 minutes. Add chicken and brown lightly.
- Add mushrooms and garlic; cook for 3 minutes.
- Stir in rice to coat. Add wine and let bubble.
- Pour in hot chicken stock and bring to a boil.
- Cover tightly and bake for 20-25 minutes until liquid is absorbed.
- Remove from oven. Stir vigorously to make it creamy.
- Stir in parmesan, cream, salt, and pepper. Garnish with parsley.
Notes
- Ensure the stock is boiling hot when added to ensure even cooking.
- Stirring vigorously at the end releases the starch for a creamy texture.
- Add frozen peas at the end for extra color.
Mary Berry Chicken And Mushroom Risotto Recipe
