Simple Mushroom Risotto
Little Wallet,  Recipes

Simple Mushroom Risotto with Herb Crusted Chicken

One of the stereotypes of poor student life is eating nothing but instant ramen noodles. I’n not gonna lie I love ramen but I couldn’t live off of it endlessly. That being said I also don’t always want to put a whole bunch of effort into cooking. Enter risotto. Risotto sounds like a fancy dish but is actually very easy to make. This simple mushroom risotto is the perfect recipe to get you started.


Mushroom Risotto with Herb Crusted Chicken Breast

Servings 2



  • 1/4 yellow onion
  • 1/4 c mushrooms chopped
  • 1 Tbsp butter
  • 1 clove garlic minced
  • 1/2 cup arborio rice
  • cups chicken stock (or vegetable stock)
  • 2 Tbsp parmesan cheese finely grated

Herb Crusted Chicken

  • 1-2 chicken breast(s)
  • salt and pepper
  • 1 Tbsp mixed herbs / Italian seasoning
  • 1 Tbsp vegetable oil


Mushroom Risotto

  • Add the stock to a pot over medium heat
  • Heat a separate frying pan over medium heat
  • Dice the onion and thinly slice the mushrooms then add to the heated pan with the butter.
  • Cook until the onions begins to soften and the mushrooms begin to brown, then add in the minced garlic
  • Add in the arborio rice and cook for 2-3 minutes to toast the rice
  • Add in a ladle full of the hot stock to the rice, stirring until the stock is absorbed by the rice
  • Repeat with more stock, making sure that the stock is fully absorbed by the rice before adding more.
  • With the last of the stock add in the grated parmesan

Herb Crusted Chicken

  • Heat the oven to 225°C/435°C
  • Heat oil in a frying pan over medium heat
  • Dry chicken breast with paper towel
  • Season with salt and pepper
  • Sprinkle a generous amount of mixed herbs over the chicken breast
  • Add chicken pan to frying pan and cook until both sides are golden brown
  • Place chicken on a tray and place in the oven
  • Cook for 10-15 minutes or until internal temp is 74°C/165°F


  • Serve risotto in a bowl with sliced chicken breast on top


The risotto serving is generous so I find that 1/2 a chicken breast is enough but if you prefer you can serve 1 chicken breast per person. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating