Chicken, Mushroom and Pear Risotto

Chicken, Mushroom and Pear Risotto
  • Prep Time: 30
  • Total Time: 40
  • Servings: 6

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About this Recipe


1 tbsp (15 mL) Olive oil
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1” (2.5 cm) pieces
2 tbsp (30 mL) Butter, divided
1 (8 oz) Package mushrooms, chopped
1 Pear, peeled, cored and diced
1 Small onion or shallot, diced
1 cup (250 mL) Arborio rice
1/2 cup (125 mL) White wine
4 - 5 cups (1-1.25 L) Warm chicken broth
2 tbsp (30 mL) Freshly grated Parmesan cheese


HEAT oil in a shallow saucepan over medium-high. Add chicken and cook for 8-10 minutes or until golden brown. Remove from the pan and set aside.

HEAT 1 tbsp (15 mL) of butter in the same pan. Add mushrooms and cook for 3-4 minutes, add pear and continue to cook until tender and gently caramelized, about 2-3 minutes. Set aside with the chicken.

HEAT the remaining butter in the same pan over medium. Add onion or shallot and cook for 2-3 minutes. Stir in the rice and continue to cook for 1-2 minutes. Add wine and bring to a simmer. Allow the wine to fully absorb then ladle in warm chicken broth, stirring frequently and continuing to add the broth but allowing the liquid to completely absorb between each addition. This will take about 20 minutes. When the rice is tender add the chicken, mushroom and pear. Stir in Parmesan cheese and serve.


Garnish with baby arugula or watercress.

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