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Three Mushroom Risotto

Mushroom Chicken and Pasilla Risotto

 Chicken Mushroom Risotto

Anyone can cook a good risotto right? Hmmmm maybe, maybe not. There are plenty of recipes out “there” and there are plenty that are bland and boring. This one is a family friendly recipe made a little interesting by using three types of mushrooms to add depth of flavor and the mild Mexican Pasilla Chili. I served this dish with chicken but it may be easily enjoyed as a vegetarian dish.  Next time I make it I will leave out the chicken as it is really not required. Use a vegetable stock instead of chicken stock for a vegetarian option.

Three Mushroom Risotto
Prep time
Cook time
Total time
A softly flavored mushroom risotto with a creamy texture. A satisfying and healthy family meal.
Recipe type: Main
Serves: 4
  • 1 tablespoon oil
  • 3 garlic cloves
  • 1 and ½ cups Arborio rice
  • ½ cup white wine (not sweet)
  • 7 grams of dried Porcini mushrooms - soaked in hot water
  • ½ Pasilla chilli - soaked in hot water
  • (1/2 cup water from that used to soak the porcini mushrooms and the pasilla chili)
  • 160 grams mix of button and swiss brown mushrooms - sliced and partly cooked
  • 60 grams fresh spinach leaves
  • ¼ teaspoon tumeric
  • 2 and ½ cups chicken stock (or vegetable stock)
  • 300 grams chicken breast (optional)
  • Freshly ground black pepper to serve
  • Sliced Parmesan cheese to serve
  1. In a pan heat the oil and add the garlic on a low heat and stir until it is fragrant
  2. Add the rice and stir to coat
  3. Add the white wine and simmer until it is reduced/absorbed by half
  4. Add one cup of the stock and stir regularly until it is absorbed
  5. Once the stock has been absorbed add the second cup of stock and the water used to soak the chili and the porcini mushroom
  6. Stir regularly
  7. Once this liquid is absorbed add an additional cup of stock and the mushrooms
  8. Stir regularly
  9. Add ½ cup of stock, the fresh spinach leaves and tumeric
  10. Stir regularly
  11. Cook the chicken (sliced into strips) in a griddle pan over medium-high heat
  12. To serve add the risotto to bowls and, top with the chicken and freshly ground black pepper and Parmesan cheese

Pasilla is a Mexican chili that can be purchased in good delis and food stores as a dried spice. It needs to be soaked in hot water to soften it prior to usage. It is a low heat chili. The package I have rated it as 4/10 in terms of heat. I would say that it is less. My children gobbled up this risotto and made no comment on the heat. They did not notice it all all. It is very mild. I re-rate it 2/10.  It is not a required ingredient in the recipe if you are unable to locate them. I added them it to just try them out and see how they compared to chipotle chilis. 

I admit to being a little surprised that both of my children ate all of this dish without comment, especially as the two year old does not usually eat mushrooms. The lovely soft melded flavors and the creamy texture must have won them over. 

Do you have a “go-to risotto” recipe?   I think that this may be our new one – especially given the fabulous health benefits to be gained from eating mushrooms. 





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{ 8 comments… add one }
  • Lisa the Gourmet Wog November 19, 2013, 11:43 am

    Kyrstie, I’ve never been able to make a successful risotto! I’ll try your version, and it may end up being my ‘go to’ recipe from now on!!

    • Kyrstie Barcak November 22, 2013, 5:03 pm

      Good luck Lisa, once you get it right the first time it is a breeze. You are a fabulous cook so I am sure it will not take much for you to make a gorgeous one

  • Catherine November 19, 2013, 1:54 pm

    Risotto is one of my favourite meals and this one looks delicious Kyrstie.

  • Lizzy (Good Things) November 20, 2013, 7:03 am

    Mushroom risotto is a favourite at our place, in fact mushrooms are always in the fridge. Lovely recipe Kyrstie xo

  • Nic@diningwithastud November 22, 2013, 1:28 pm

    I’ll definitely be trying the vegetarian version of this one 🙂 looks great!

  • e / dig in hobart November 25, 2013, 11:59 am

    i think everyone has their own recipe that works for them – and yours looks fab! i must confess i have never tried dried porcini, for some reason have always been worried they would be too strongly mushroomy. what a wimp i am!

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