Chicken and Mushroom Risotto with Walnuts


Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 45 MINS
This family favourite risotto will satisfy the whole crew.


olive oil spray
500g skinless chicken breast fillet
1 leek, thinly sliced
2 garlic cloves, crushed
200g button mushrooms, thinly sliced
2 cups arborio rice
1.25 L salt-reduced chicken stock
1.25 L reduced fat milk
1/4 cup finely grated parmesan cheese
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped toasted walnuts
freshly ground black pepper, to taste
Handy Tips
Replace button mushrooms with Swiss Brown or Portobello mushrooms for a fuller flavoured risotto. Risotto can be reheated in a microwave oven, stir in a few tablespoons of boiling water to 'loosen' risotto before serving. Use leftover risotto to make risotto 'patties' -take heaped dessertspoonfuls of risotto and flatten into pattie shapes. Dust with breadcrumbs, spray with oil and brown in a frypan.

Nutrition (per serve)

Energy (kj) 3251
Sugars (g) 22.1
Protein (g) 54.5
Dietry Fibre (g) 3.3
Fat Total (g) 18.1
Sodium (mg) 1138
Saturated (g) 7.3
Calcium (mg) 562
Carbohydrates (g) 103.8
Iron (mg) 2.2
All nutrition values are per serving.


  1. Spray a large heavy-based saucepan with oil and heat over medium-high heat. Cook chicken for 3-5 minutes on each side or until browned and just cooked through. Rest chicken in a warm place for 10 minutes before slicing.
  2. Re-spray saucepan with oil and cook leek and garlic for 2-3 minutes, until softened. Add mushrooms and cook stirring for 2-3 minutes until tender. Add rice and cook, stirring for 1 minute until well coated.
  3. Add stock and milk to pan. Cover and bring to boil. Reduce heat to low and simmer, covered for 25 minutes or until rice is almost tender. Remove lid and simmer for a further 10 minutes.
  4. Stir in chicken, parmesan, parsley and half the walnuts. Serve risotto sprinkled with remaining walnuts and a sprinkling of pepper.

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