Recipe: Chicken, mushroom & tomato risotto

Friday, 19th May, 2017

GRAIN OF TRUTH - Chicken, mushroom and tomato risotto.

WITH the winter cold and flu season around the corner, now is the time to put up your best defence and boost the immune system.

And what better way that with a warm, hearty dish packed with fresh vegetables, such as a stew or risotto.

"Risotto is one dish that people think is super difficult, but just sticking to basics and a few key steps can have you sitting down to bowl of rich and creamy risotto," said Tasmanian dietician Stephen Hodgkinson.

Here he's shared with The Senior his recipe for chicken, mushroom and tomato risotto with freshly grated Parmesan cheese.

"The earthiness of the mushrooms, which are in season at the moment, is a really great combination with the olive oil to make this a really hearty winter dish that won't pile on those winter kilos," he said.

"Mushrooms are packed full of B vitamins which are essential for that energy boost we all need at this time of year. And cooking is also a fantastic way to stay active and keep moving if it's too cold to go outside."

Stephen's tip when cooking risotto is to use a high quality arborio or carnaroli rice which absorbs the most stock while still retaining that al dente texture.

"The only other crucial step is lightly toasting the rice once the onion is sauteed. The Italians call this the tostada.

Chicken, mushroom & tomato risotto with freshly grated parmesan cheese


  • 250g Arborio rice
  • 800ml chicken stock
  • 100ml white wine
  • 2 x large mushrooms sliced
  • 12 x cherry tomatoes
  • 1 medium sized chicken breast cut into short strips or diced
  • 1 brown onion finely diced
  • 2 cloves garlic crushed
  • 2 spring onions
  • Extra-virgin olive oil
  • Shaved or grated parmesan to sprinkle on top


Place the chicken stock in a pot and bring to the boil and leave on a slow simmer.

While the stock is coming to the boil gently sauté the onion and mushrooms, using a generous amount of olive oil, in a wide heavy based pan.

When the onions starts to turn translucent add the rice and garlic. This stage is especially important. Stir thoroughly to ensure the rice is coated really well with the oil and leave for a minute or two to lightly toast the rice and colour the garlic.

Now add the wine and give everything a good stir. Cook until the wine is almost evaporated, add a ladle of chicken stock and the remaining ingredients, stir until the stock is almost gone.

Repeat this until most of the stock has been added one ladle at a time, season and check for flavour and the texture of the rice.
You may need to keep adding some water until the rice is cooked just right.

When it is right add a last ladle of stock or hot water and by now it should be really creamy and rich. It should just hold its shape on a plate and ooze a small amount of liquid.

Add to your serving bowls and garnish with the Parmesan and a drizzle of olive oil.

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