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Chicken and Mushroom Risotto

Scott Phillips

Servings: 6

The dark meat of leftover Citrus-Marinated Roasted Chicken remains tender in this easy-to-make risotto. Reserved pan juice and lemon wedges from that recipe give the dish its deep flavor. Be sure to use a wide pan so the mushrooms brown quickly and don’t steam.


  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 8 cups (about 1-1/4 lb.) chopped mixed fresh mushrooms, such as shiitake, oyster, and cremini
  • 3 medium cloves garlic, chopped
  • 1 Tbs. unsalted butter
  • 1-1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 5-1/4 cups lower-salt chicken broth
  • 2 reserved lemon wedges from Citrus-Marinated Roasted Chicken 
  • 1/2 tsp. dried marjoram
  • Kosher salt
  • 2 cups shredded leftover dark meat chicken from Citrus-Marinated Roasted Chicken (from about 2 leg and 2 thigh pieces)
  • 2 to 4 Tbs. reserved pan juice from Citrus-Marinated Roasted Chicken 
  • 1/2 cup finely grated Parmigiano-Reggiano; more for serving
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, for garnish

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 55
  • Sodium (mg): 330
  • Carbohydrates (g): 57
  • Fiber (g): 3
  • Protein (g): 28


  • Heat the oil in a 6-quart pot over medium heat. Add the onion and cook, stirring often, until tender and golden-brown, 5 to 8 minutes. Add the mushrooms and garlic and increase the heat to medium high. Cook, stirring often, until the mushrooms are tender and browned, 10 to 14 minutes.
  • Add the butter. Once it melts, add the rice and stir until coated. Add the wine and cook, stirring, until it evaporates, about 2 minutes. Stir in 4-3/4 cups of the broth, the lemons, marjoram, and 1/4 tsp. salt and simmer over medium-low heat, stirring occasionally, until the rice is almost tender, about 20 minutes. Add the chicken, 2 Tbs. of the pan juice, and 1/4 cup of the remaining broth. Cook, stirring, until the risotto is creamy and tender, adding the remaining 1/4 cup broth and more pan juice to taste, about 5 minutes. Stir in the Parmigiano and season to taste with salt and pepper. Spoon the risotto into warm shallow bowls, sprinkle with more Parmigiano and the parsley, and serve.


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Reviews (5 reviews)

  • Krispie | 11/03/2019

    I made this using leftover roast chicken. It was a great use of leftover chicken. Like other reviewers, I did not have pan juices but I squeezed some fresh lemon in at various points and I thought it was wonderful. My husband was late getting home so the risotto was finished and had to stand for a while an was still delicious. I will definately make again.

  • sernst | 02/27/2012

    I made this recipe using leftover roast chicken from a standard whole chicken (actually an excellent FC recipe, I think it was the repertoire recipe from a few springs ago), so I didn't have the pan juices or the lemons from the original recipe. Otherwise I made it as directed, except for serving it with fresh lemon slices at the table to be squeezed over each portion. It was quite tasty, even with just plain old baby bella mushrooms instead of fancier ones. I don't understand the negative review. It was a pretty classic risotto and, like another reviewer, I liked the non-constant stirring technique. Certainly a good recipe to keep in mind for leftover roast chicken.

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