Chicken & Mushroom Risotto

Chicken & Mushroom Risotto

Preparation Time15 mins Cooking Time34 mins Makes 4 servings

Cook up Knorr’s delicious Chicken & Mushroom Risotto made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information


390 (1 serving)

Calories from Fat

80 (1 serving)

Total Fat

9g (1 serving)

Saturated Fat

3g (1 serving)


50mg (1 serving)


860mg (1 serving)

Total Carbs

47g (1 serving)

Dietary Fiber

1g (1 serving)


1g (1 serving)


24g (1 serving)


10% (1 serving)


5% (1 serving)

Vitamin C

15% (1 serving)

Vitamin A

15% (1 serving)

Ingredients List
  1. 2 Tbsp. margarine, divided
  2. 2 boneless, skinless chicken breast halves, (about 10 oz.) cut into thin strips
  3. 2 cups cremini mushrooms or wild mushrooms
  4. 1 cup uncooked arborio rice
  5. 1 clove garlic, finely chopped
  6. 1/2 cup dry white wine or water
  7. 3 1/4 cups water
  8. 1 tub Knorr® Homestyle Stock - Reduced Sodium Chicken
  9. 1/4 cup grated Parmesan cheese
  10. 1/4 cup chopped flat-leaf parsley



1. Melt 1 Tbsp. margarine in 4-quart saucepot over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 4 minutes. Remove chicken from skillet and set aside.

2. Melt remaining 1 Tbsp. margarine in same saucepot and cook mushrooms, stirring frequently, until golden brown, about 4 minutes.

3. Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in water and Knorr® Homestyle Stock - Reduced Sodium Chicken. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes.

4. Stir in chicken; heat through. Stir in cheese and parsley