Chicken and Mushroom Risotto - Everyday Delicious Kitchen


Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Prep time
Total time
serves 2
This healthy and tasty Chicken and Mushroom Risotto really packs a punch. It's a simple and easy risotto recipe to fit into your busy schedule.

What you need

  • 2 teaspoons olive oil
  • 200g chicken strips, trimmed of all visible fat
  • 1 small leek, sliced
  • 1 clove garlic, finely chopped
  • 3/4 cup arborio rice
  • 1/4 cup white wine
  • 1-1/2 cups salt reduced chicken stock
  • 125g button mushrooms, chopped
  • 30g baby spinach
  • 1/2 teaspoon grated lemon rind
  • 40 g block PHILADELPHIA Cream Cheese

How to make it

Heat half the oil in a saucepan and brown the chicken strips well, remove. Add remaining oil, the leek and garlic and saute 2-3 minutes, stir in the rice and mix until translucent in appearance.

Pour in the white wine and stir until liquid is absorbed. Gradually pour in the boiling stock, in small quantities; make sure that the rice grains are absorbing the liquid. (Add extra boiling water if necessary)

Cook the rice over a medium heat until almost tender, add the mushrooms, spinach, lemon rind and chicken, and cook until tender. Stir through the cream cheese until well combined. Serve immediately.