Chicken and Mushroom Risotto


  • 2.5L (10 cups) filtered water
  • 5-6 tablespoons of Broth of Life Chicken Broth (depending on the strength of flavour you’d like)
  • 40g butter
  • 125ml (1/2 cup) olive oil
  • 2 brown onions, finely chopped
  • 880g (4 cups) arborio rice
  • 1 1/2 tablespoons fresh thyme leaves
  • 125ml (1/2 cup) dry white wine
  • 6 (about 500g) chicken thigh fillets, cut into 2cm pieces
  • 200g button mushrooms, slice into 1cm pieces
  • 4 garlic cloves, crushed
  • 120g (1 1/2 cups) finely grated parmesan
  • Salt flakes, to season



  1. Pop your water and Broth of Life Chicken Broth into a large saucepan and bring to the boil. Stir to blend.  Reduce heat and keep at a gentle simmer.
  2. Add 2 tablespoons of oil and butter into a heavy-based stockpot/saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft and translucent but not coloured.
  3. Pop in the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the rice appears slightly glassy.
  4. Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 1/2 cup) of the broth to the rice and stir constantly with a wooden spoon until all the liquid is absorbed. Continue adding the chicken broth, a ladleful at a time, stirring as you go, allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is nice and creamy.
  5. With the remaining oil pop into a large frying pan over high heat. Add your chicken and stir-fry for 5 mins or until it just starts to brown. Add the mushroom and garlic and cook for 2 minutes.
  6. Add your chicken mixture, parmesan and remaining thyme to the risotto and combine.
  7. Season with salt and pepper to serve and or a sprinkle of Broth of Life Chicken broth powder & parmesan on the top.



Broth of Life Bone Broth