Chicken Risotto with Spinach and Mushrooms

When I met my husband, he had 2 books in his bachelor’s kitchen—a cocktail handbook and a cookbook on risotto. I was both bemused and impressed. Risotto is intimidating for many novice cooks, and here was a guy with a nearly empty spice rack bothering to cook his own risotto! I was smitten. 

Risotto is not hard to make, it just takes a little time—20 minutes of frequent stirring, to be exact. I learned how versatile the creamy rice dish is while working in an Italian deli, where we offered a “risotto of the day.”

The base was always the same (rice + stock), but the add-ins are endless: mushroom, saffron, asparagus. My personal favorite is the hearty recipe that follows, which includes chicken, mushrooms, and greens. 

It’s a one-pot affair, and best done at a leisurely pace, preferably while sipping a glass of wine from the bottle you just opened to deglaze the pan. In no time at all, you’re rewarded with a cozy meal full of flavor. 

Chicken Risotto Ingredients

There are no surprises here, just whole food ingredients that combine for a well-rounded meal. Here’s the full shopping list: 

• Boneless Chicken Thighs: thighs have more fat and will stay moist when sauteed. I cut them into strips following the natural shape of the meat for a nice presentation. 
• Olive oil: I use a peppery Italian olive oil, which adds depth to the risotto.
  • TRY IT: Premium Extra Virgin Olive Oil from around the world.
• Chicken Stock: This is the anchor to this rustic dish, so use homemade if possible. You’ll notice the difference. 
• Yellow onion: Cut the onions into fine dice; ideally, the pieces should be the same size as the rice grains. 
• Cremini mushrooms: These chestnut brown mushrooms deliver more flavor than white button mushrooms. You can also include wild mushrooms to amp up the woodsy vibe. Try chanterelle, lobster, porcini, morel, or whatever is in season in your area. 
• Fresh herbs: Woody herbs like rosemary, sage, and thyme marry with the earthy flavor of the mushrooms.
• Garlic: The mild bite of garlic lifts the deep mushroom flavor; add more if you’re fond of it. 
• Arborio rice: This short-grained rice can be found in stores or in our online shop. The outer starch layer dissolves into a creamy sauce as the rice cooks. 
• Dry white wine: The acid in white wine balances the richness of the risotto. All the alcohol burns off as you sauté, but you can use non alcoholic cooking wine or more stock with a splash of white wine vinegar if you abstain from alcohol.
• Baby spinach adds some color and nutrients. I also like to use a 50/50 blend of baby spinach and arugula. The latter adds a peppery bite that’s molto Italiano. 
• Parmigiano Reggiano cheese: Freshly grated Parmesan cheese adds salty, savory umami to this dish. Use Grana Padano cheese as a thriftier Italian alternative. 

How to Make Chicken Risotto 

Contrary to popular misconception, you don’t have to be absolutely tied to the stove when making risotto. Set the table, make a salad, or unload the dishwasher; just be near enough to the pan to give it a stir, check on the liquid level, and add more stock every few minutes. It’s actually fun, I promise! 

• Warm the stock. In a saucepan, warm 6 cups chicken stock to a simmer over medium-low heat. 
• Brown the chicken thighs. Heat 2 tablespoons of oil in a Dutch oven or soup pot. Slice 1 pound boneless, skinless chicken thighs into bite-sized pieces. Season with salt and pepper and add it to the hot pot. Let the chicken pieces cook over medium heat without moving it until they are deeply browned and release easily from the pan, about 6 minutes. Flip and cook on the second side until cooked through, 3 to 5 minutes. Set aside. 
• Sauté the vegetables. Add the remaining tablespoon of oil to the pot. Add 1 cup finely chopped yellow onion and 1/2 pound sliced mushrooms, and sauté over medium heat until they start to brown, 5 minutes. Add the 2 teaspoons minced garlic and 2 teaspoons chopped fresh rosemary, sage, and/or thyme and sauté until fragrant, 45 seconds.
• Toast the rice: Add 1 1/2 cups dry arborio rice to the pan and cook, stirring, until the rice begins to turn opaque white, 2 to 3 minutes. 
• Incorporate the liquids. Add 1/2 cup dry white wine and cook until evaporated. Add about 3/4 cup stock to the rice and simmer, stirring frequently, until the pan looks dry, about 2 minutes. Continue to add stock, 3/4 cup at a time, stirring frequently and only adding more stock when the last addition has been absorbed. The rice is done when it is plump and tender with just a hint of chew, 15 to 20 minutes. You may not need all of the stock.
• Add greens and cheese. Remove the pot from the heat. Stir in 2 cups baby spinach and 1/2 cup grated Parmigiano Reggiano cheese. Season with salt and pepper to taste.
• Finish and serve. Return the chicken and any accumulated juices to the pot, sprinkle with 2 tablespoons chopped parsley, and serve immediately.   

What to Serve with Chicken Risotto

I usually serve this dish as a stand-alone dish, with glasses of the dry white wine I used to deglaze the pan. To fully embrace the autumnal vibe, you could whip up a pear, radicchio, and walnut salad dressed simply with lemon and olive oil.