Chicken Pesto Risotto with Mushrooms

Chicken Pesto Risotto with Mushrooms
  • Prep Time: 45
  • Total Time: 45
  • Servings: 2

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About this Recipe

Risotto is a labour of love, it takes a little time but it is one of the ultimate comfort foods. Try this; it will be a favourite.


2 tbsp (30 mL) Butter, divided
2 tbsp (30 mL) Olive oil, divided
2 Maple Leaf Prime Naturally® Portions Boneless Skinless Chicken Breast, cut into 1” (2.5 cm) pieces
1 (8 oz) Package Cremini or button mushrooms
1 Small onion, finely chopped
1 cup (250 mL) Arborio rice
1/3 cup (80 mL) Dry white wine
2 cups (500 mL) Chicken broth
1/3 cup (80 mL) Finely grated Parmesan cheese
2 tbsp (30 mL) Ready prepared pesto
1 tbsp (15 mL) Diced sundried tomatoes
1 tbsp (15 mL) Chopped parsley


HEAT 1 tbsp (15 mL) butter and olive oil in a large skillet or saucepan over medium. Add chicken to the pan and cook, stirring occasionally for 6-8 minutes or until golden brown and the internal temperature has reaches 165°F (74°C). Remove from pan and set aside.

ADD the remaining butter and olive oil to the same pan then add mushrooms. Cook for 5-6 minutes or until golden brown. Remove from the pan and set aside with chicken.

ADD onion to the same pan and cook until translucent. Stir in rice and cook for 2 minutes more. Add wine and cook until fully absorbed. Add broth, small amounts at a time using a ladle. Continue to cook until the liquid is absorbed before adding more. Continue until all of the broth is absorbed and the rice is cooked through, about 20-22 minutes. Add cheese and pesto; stir to combine. Add chicken and mushrooms. Sprinkle with sundried tomatoes and garnish with parsley.


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