Creamy Chicken and Sun-Dried Tomato Mushroom Risotto

This creamy risotto brings together tender chicken, earthy mushrooms and the rich tang of sun-dried tomatoes for a deeply satisfying meal. Each grain of arborio rice is slowly coaxed to al dente perfection, absorbing layers of flavor from the broth, sun-dried tomato paste and a touch of garlic herb butter.

Finished with fresh diced tomato, scallions and a generous sprinkle of Parmesan, this dish is a comforting yet elegant dinner that comes together in about 40 minutes. Perfect for a cozy night in or when you want to impress without hours in the kitchen.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
3. Heat a drizzle of olive oil in the same pan over medium heat. Add scallion whites, garlic, rice and ½ tablespoon plain butter. Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup simmering water, stock concentrates and half the sun-dried tomato paste to the pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and risotto is creamy, 25-30 minutes. Tip: Depending on the size of your pan, you may need a little more or less liquid. For a more al dente texture, cook for less time.
5. Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter, half the Parmesan (save the rest for serving) and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. Tip: If risotto seems too thick, stir in another splash of water. Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper if needed.
6. Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is recommended for its high starch content, which creates the creamy texture. Other short-grain varieties like carnaroli or vialone nano can work, but long-grain rice will not yield the same creaminess.

Can I make this risotto vegetarian?

Yes, simply omit the chicken and use vegetable stock concentrate instead of any chicken-based stock. You can add extra mushrooms or vegetables for more substance.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.