Go Back

Creamy Mushroom Risotto with Pan Fried Chicken

Servings 4


Pan-fried Chicken

  • 4 bone-in skin on chicken legs
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Creamy Mushroom Risotto

  • 1 1/2 cups arborio rice
  • 150 g button mushrooms sliced
  • 150 g oyster mushrooms torn
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 cup frozen peas
  • 2 tbsp butter
  • 1/2 cup parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped italian parsley


Pan-Fried Chicken

  • Season both sides of the chicken generously with garlic powder, salt and pepper.
  • Heat French oven on medium high heat, and add 2 tbsp cooking oil.
  • When oil is shimmering, place chicken skin side down.
  • Do not touch it for 4-5 minutes to get a nice golden sear.
  • When the chicken is ready, it will release on it's own.
  • Flip and cook until done, about 10-12 minutes total time.
  • Remove chicken, and set aside.
  • Drain grease from French oven, and return pot to stove.

Creamy Mushroom Risotto

  • Microwave chicken stock until hot, and set aside ( or you can use a sauce pan to heat up the chicken broth)
  • In the same French oven, melt 2 tbsp of butter over medium heat.
  • Saute onions and garlic, until onion is translucent.
  • Add mushrooms, and saute until tender, scraping up the brown bits on the bottom of the pot.
  • Season with salt and pepper.
  • Add rice, and stir to coat.
  • Add wine, and stir until wine has almost completely evaporated.
  • Add hot chicken broth 1/2 cup at a time, stirring constantly.
  • Allow each addition of broth to be absorbed before adding the next 1/2 cup.
  • Cook until rice is tender but still firm to the bite, and mixture has a creamy consistency, about 25-30 minutes.
  • Remove from heat, and stir in parmesan cheese.
  • Transfer risotto to serving bowl, top with chicken, and sprinkle some spring onions and parsley.
  • Serve immediately.


Adapted from Foodnetwork.com