Best 4 Chicken Mushroom And Cashew Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken mushroom and cashew risotto is a delicious and easy-to-make one-pot meal that is perfect for any occasion. It is packed with flavor from the tender chicken, earthy mushrooms, crunchy cashews, and creamy arborio rice. This dish is sure to be a hit with your family and friends, and it is also a great way to use up leftover chicken or mushrooms.

Here are our top 4 tried and tested recipes!

CHICKEN, MUSHROOM AND CASHEW RISOTTO RECIPE - (4/5)



Chicken, Mushroom and Cashew Risotto Recipe - (4/5) image

Provided by junerodgers

Number Of Ingredients 11

2 oz butter
1 onion, chopped
9 oz. skinless, boneless chicken breasts, diced
1/3 cups arborio rice
1 tsp ground turmeric
2/3 cup white wine
5 1/2 cups simmering chicken stock
2 3/4 oz. cremini mushrooms, sliced
1/3 cup cashews, halved
salt and pepper
wild arugula, fresh parmesan cheese shavings, and fresh basil leaves, to garnish

Steps:

  • Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the chicken and cook, stirring frequently, for an additional 5 minutes. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Stir in the turmeric, then add the wine. Cook, stirring constantly, for 1 minute until reduced. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. About 3 minutes before the end of the cooking time, stir in the mushrooms and cashews. Season with salt and pepper. Arrange the arugula leaves on 4 individual serving plates. Remove the risotto from the heat and spoon it over the arugula. Sprinkle over the parmesan shavings and basil leaves and serve.

RISOTTO WITH CHICKEN AND MUSHROOMS



Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 carton (32 ounces) chicken broth
1 to 1-1/2 cups water
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM, LEEK AND CASHEW NUT RISOTTO



Mushroom, Leek and Cashew Nut Risotto image

I love mushroom risotto and I love leeks and cashews however the only risotto recipe I had with these ingredients was with brown rice, boiled in a pot. I prefer the traditional method of cooking risotto and with arborio rice so I used that recipe as a guide, along with another mushroom risotto recipe I had and it is delicious. (Believe it or not, the first time I cooked this recipe I forgot to add the cashews - after all that! Anyway, it still tasted great even without the cashews, but is better with them.) Use the best quality stock you can as with any risotto, the quality of stock makes a huge difference. Preferably, make your own using one of the many chicken stock recipes on 'Zaar as a guide. (It should be a criminal offence to throw away a chicken carcass I reckon!) Alternatively, Campbell's "Real Stock" from the shop is very good.

Provided by Baz231

Categories     Short Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced mushrooms (about 375 gms)
1 tablespoon lemon juice
6 tablespoons butter
2 tablespoons fresh parsley, finely chopped (or 1 tblspn dried parsley)
2 teaspoons fresh basil, finely chopped (optional) or 1 teaspoon dried basil
2 leeks, sliced and washed
2 tablespoons olive oil
1 garlic clove, crushed (optional)
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock, hot
1/2 cup cashew nuts, coarsely chopped
1/2 cup parmesan cheese, grated

Steps:

  • Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
  • Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
  • Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
  • Pour in the wine and cook over moderate to low heat until it is absorbed.
  • Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
  • Keep adding stock in this way, stirring frequently to prevent sticking.
  • Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.

Nutrition Facts : Calories 894.2, Fat 39.2, SaturatedFat 16.6, Cholesterol 64, Sodium 782.4, Carbohydrate 103.2, Fiber 4.5, Sugar 7.8, Protein 22

CHICKEN & MUSHROOM RISOTTO



Chicken & mushroom risotto image

Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

50g butter
85g smoked bacon lardons
1 large onion, halved and finely chopped
250g chestnut mushrooms, thickly sliced
300g arborio risotto rice
150ml dry white wine
1.4l hot chicken stock
140g cooked chicken, chopped
50g grated parmesan, plus extra to serve (optional)
½ small pack of flat-leaf parsley, chopped

Steps:

  • Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
  • Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
  • Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
  • Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
  • Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium

Tips:

  • Use Arborio rice: Arborio is well known as the best rice for risotto, due to its high starch content, which helps create a creamy texture.
  • Toast the rice: Toasting the rice before adding liquid helps to release its starch and create a more flavorful risotto.
  • Add liquid gradually: Risotto is cooked by slowly adding liquid to the rice, allowing each addition to be absorbed before adding more. This helps to create a creamy texture and prevent the rice from becoming mushy.
  • Stir constantly: Stirring the risotto constantly helps to prevent the rice from sticking to the pan and also helps to create a creamy texture.
  • Add vegetables and protein towards the end of cooking: This helps to prevent them from overcooking and becoming mushy.
  • Finish with butter and cheese: Adding butter and cheese at the end of cooking helps to create a rich, creamy risotto.
  • Serve immediately: Risotto is best served immediately after cooking, as it will start to lose its creaminess as it sits.

Conclusion:

This recipe for chicken, mushroom, and cashew risotto is a delicious and flavorful dish that is perfect for a special occasion. The creamy risotto is made with Arborio rice, white wine, chicken, mushrooms, and cashews, and is finished with butter and Parmesan cheese. Follow the tips above to make the perfect risotto every time.

Related Topics