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Creamy Parmesan risotto with chicken and mushrooms

Serves 4 Servings
Serves 4 Servings


  • 3 tablespoon bertolli® extra-virgin olive oil
  • 1 tablespoon medium red onion, chopped
  • 12 ounce package of button mushrooms, cleaned and cut in half
  • 1/2 cup dry white wine
  • 2 cup 8.8 oz packages uncle ben’s ready rice®, original long grain
  • 1/2 cup canned chicken broth
  • 1 cup medium rotisserie chicken (about 3 lbs), meat removed in large chunks
  • 5 1/2 cup freshly grated parmigiano-reggiano cheese
  • 1 stick butter
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • Chef notes

    There are very few things I love to cook more than risotto.  I love it for the same reason most people hate cooking it: It’s a long process — but it’s so delicious, we keep trying. I have made it a very simple process here without sacrificing flavor in any way.


    Baking Directions:


    Heat a large sauté pan over high heat.

    When the pan is hot, pour in the oil and allow it to get hot.

    Add the onion to the pan and sauté for 2- 3 minutes.

    Add the mushrooms to the pan and sauté, without disturbing, for about 3 minutes, or until they start to get color.


    Add the wine and cook until it has reduced by half, about 2 minutes.

    Add the rice and stir until everything is mixed.

    Add the chicken broth and bring mixture to a boil.

    Stir in the cheese and butter until rice is creamy.

    Add chicken to the pan and bring mixture back up to a boil.


    Season with salt and pepper to taste.

    Stir in the parsley and serve.

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