Free Range Chicken Breast Risotto with Chestnut Mushrooms

This creamy chicken and mushroom risotto is a comforting yet elegant dish, perfect for a cosy dinner or a special occasion. Tender chicken breasts are served sliced atop a bed of rich, creamy risotto, packed with the earthy flavours of golden sautéed mushrooms and finished with a crisp mushroom garnish. Parmesan and fresh parsley add a final touch of luxury, while each bite balances indulgent texture with deep, savoury notes. Whether you’re serving this at a dinner party or a quiet night in, it’s a satisfying meal that’s both hearty and refined.

INGREDIENTS

2 whole free range chicken breasts
300g arborio rice
250g chestnut mushrooms (keep 50g aside for garnishing), sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 litre chicken stock (kept warm)
125ml dry white wine
50g Parmesan cheese, freshly grated (plus extra for garnish)
50g unsalted butter
3 tbsp olive oil (1 tbsp for crisping the mushrooms)
Fresh parsley, chopped, for garnish
Salt and freshly ground black pepper, to taste

METHOD

Heat 1 tablespoon of olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper, then sear for 4-5 minutes on each side until golden brown and fully cooked (internal temperature should reach 75°C). Remove from the pan, cover with foil, and rest while you prepare the risotto.
In the same pan, add 1 tablespoon of olive oil and sauté the remaining mushrooms (200g) until golden brown, about 5 minutes. Remove and set aside.
In a separate small pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the 50g of reserved mushroom slices and cook until they are golden and crisp, about 3-4 minutes on each side. Drain on kitchen paper and set aside for garnishing.
In the pan used for the risotto, melt 25g of butter and add the chopped onion. Cook until softened, about 3 minutes, then stir in the garlic and cook for another minute.
Add the arborio rice, stirring to coat it well in the butter and onions. Toast the rice for 2 minutes, stirring constantly, until it starts to become translucent.
Pour in the white wine and cook, stirring, until nearly all the liquid is absorbed.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow the rice to absorb each addition before adding more. Continue for 18-20 minutes until the rice is creamy and al dente.
Stir in the sautéed mushrooms, the remaining butter, and Parmesan cheese, mixing until the risotto is creamy. Season with salt and pepper to taste.
Slice the rested chicken breasts thinly and serve them on top of the risotto, fanning the slices for an elegant presentation.
Garnish with the crisped mushroom slices, freshly chopped parsley, and a sprinkle of Parmesan before serving.

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Yorkshire Free Range Chicken Breasts – 2 x 230g

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For this rich and creamy chicken and mushroom risotto, here are some great side dishes and pairings that will complement and lift the flavours, textures, and overall balance of the meal.

Sides and Matches

Vegetable Sides

Roasted Asparagus with Lemon: The bright, zesty flavour of lemon paired with tender roasted asparagus adds a refreshing contrast to the creamy risotto.
Garlic Green Beans: Lightly sautéed green beans with garlic and a sprinkle of sea salt provide a crisp and vibrant texture that works beautifully with the rich dish.
Wilted Spinach with Olive Oil and Garlic: Simple and quick, the earthiness of spinach and a hint of garlic complement the mushrooms in the risotto without overpowering it.
Roasted Broccolini: Drizzled with olive oil and lightly seasoned, roasted broccolini brings a slightly bitter, crispy edge that balances out the creaminess.

Salad Pairings

Rocket (Arugula) Salad with Parmesan and Lemon: A sharp, peppery rocket salad with shaved Parmesan and a lemon vinaigrette cuts through the richness of the risotto and provides a nice textural contrast.
Fennel and Orange Salad: Crisp fennel, juicy orange segments, and a light vinaigrette create a bright, citrusy salad that lifts the meal, adding a fresh note that complements the earthy mushrooms and chicken.
Tomato and Burrata Salad: Creamy burrata with fresh tomatoes, basil, and olive oil offers a simple but luxurious side that matches the textures and flavours of the risotto.

Bread Options

Crusty Garlic Bread: A warm, crunchy garlic bread is always a perfect side for soaking up the creamy risotto sauce.
Rosemary Focaccia: The fragrant rosemary and soft, chewy texture of the focaccia pair perfectly with the creamy, savoury risotto.

Ingredient Matches

Parmesan Cheese: Since Parmesan is already in the risotto, adding it to side salads or breads helps tie the whole meal together.
Lemon Zest: Incorporating lemon zest in sides or dressings helps brighten the palate after each bite of the creamy risotto.
Mushrooms: Using mushrooms in other elements, like in a mushroom and spinach sauté, continues the theme while keeping variety in texture.

These sides help balance the richness of the risotto, either by adding brightness, crunch, or lightness to the overall meal, while staying complementary to the main dish’s creamy, earthy notes.

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Preparation Time: 15-20 minutes

Cooking Time: 30 minutes

Hot Tips

Crisping up the mushrooms in a separate pan ensures they stay crunchy and don't get soggy from the risotto.
When crisping the mushrooms, don’t overcrowd the pan—cook them in batches if necessary to ensure even browning.

Pairings

Wine Pairings

White Wines

Chardonnay: A lightly oaked Chardonnay works beautifully with the creamy texture of the risotto, adding notes of vanilla and butter that pair well with the Parmesan and chicken.
Pinot Grigio: Crisp and light, Pinot Grigio offers a fresh, citrusy contrast to the richness of the dish, cutting through the creaminess without overwhelming the subtle flavours.
Sauvignon Blanc: Known for its vibrant acidity and herbaceous notes, Sauvignon Blanc provides a bright, refreshing balance to the risotto’s creamy consistency and earthy mushrooms.

Red Wines

Pinot Noir: A light-bodied Pinot Noir is a great match for the earthy mushrooms in the risotto. Its soft tannins and delicate red fruit notes provide a subtle complement without overpowering the dish.
Gamay (Beaujolais): This light red wine, with its low tannins and fruity character, pairs nicely with creamy dishes like risotto, while also bringing out the savoury flavours of the chicken and mushrooms.

Non-Alcoholic Pairings

Sparkling Water with Lemon: A simple but refreshing choice, sparkling water with a splash of lemon or lime cuts through the richness of the risotto and keeps the palate fresh between bites.
Iced Green Tea with Mint: Green tea has a slightly earthy flavour that pairs well with mushrooms, and the addition of mint adds a light, refreshing element to contrast the creaminess.
Cucumber and Mint Infused Water: Crisp and hydrating, this infused water provides a clean, refreshing counterpoint to the richness of the dish.

Beer Pairings

Pilsner: A crisp and light pilsner offers a refreshing contrast to the risotto’s creamy texture, cleansing the palate between bites.
Wheat Beer (Hefeweizen): With its slight sweetness and light body, a wheat beer complements the earthy mushrooms and brings out the delicate flavours of the chicken without overpowering the dish.

Cocktail Pairings

Gin and Tonic with a Twist of Lemon: The botanical notes of gin, combined with the refreshing tonic and a lemon twist, cut through the richness of the risotto and add a crisp finish to the meal.
Aperol Spritz: Light, slightly bitter, and citrusy, this classic cocktail is a great match for rich dishes, providing a zesty contrast.

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