Chicken & mushroom risotto

Submitted by Lisa Watt

Chicken & mushroom risotto

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Serving: 5
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes


  • 1 leek
  • 2 chicken filles
  • I packet fresh spinach
  • 10 fresh mushrooms
  • 1/2 cup white wine
  • 4 cups warm chicken stock
  • 2 cups aborio rice
  • Pepper to taste
  • 1/4 cup parmesan cheese
  • 1/2 cup light cream


  • Saut leek, mushrooms and chicken for 5 mins until browned then add to in slow cooker... on high
  • add rice leave another 5 mins ...
  • add wine allow another 5 mins to dry up and cook out alcohol. ..
  • add pepper, spinach, stock, and cream give it a stir.
  • Allow to cook for 20 mins. Then stand or keep warm for another 5.
  • Add parmesan cheese stir through allow another 5 mins to stand and serve up. Yum yum.

1 thought on “Chicken & mushroom risotto”

  1. loved making this, but left wine and cream out just added extra 1/2 cup of stock. And cheated and just threw it all into slowcooker and let it cook, giving it a stir every 1/2 hour.

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