One-Pot Chicken & Mushroom Risotto Recipe

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Cook until browned on all sides. Remove chicken from the pot and set aside.

In the same pot, add the mushrooms, onion, and garlic. Cook until the mushrooms are browned and the onion is translucent.

Add the Arborio rice to the pot and stir to coat it with the remaining oil. Cook for a few minutes until the rice turns translucent.

If using white wine, pour it into the pot and cook until it evaporates. Otherwise, proceed to the next step.

Slowly add the chicken broth to the pot, about 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Cook until the rice is tender and creamy, about 20-25 minutes.

Stir in the cooked chicken and Parmesan cheese. Cook for an additional 2-3 minutes until the chicken is heated through and the cheese is melted.

Serve the risotto hot, garnished with fresh parsley. Enjoy!