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creamy white wine risotto

Creamy Parmesan Mushroom White Wine Risotto with Chicken

2.89 from 81 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 5 servings

Ingredients
  

  • 5 Chicken Thighs
  • 1 Onion, diced
  • 3 cloves Garlic, minced
  • ½ cup White Wine
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • ½ tsp Cayenne
  • ⅓ cup Parmesan, grated
  • ¼ cup Greek Yogurt
  • 2 tsp Thyme
  • 2 cups Chicken Broth
  • 1 cup Arborio Rice
  • 2 tbsp Butter
  • ⅔ cup Mushrooms

Instructions
 

  • Season your chicken with the salt, pepper, paprika, and cayenne.
  • In a large pan (I like to use a cast iron for this recipe) on medium heat, oil your pan and sear your chicken until golden brown on both sides (3-5 minutes per side).
  • Set the chicken aside, and deglaze your pan with the ¼ cup of white wine. Let this simmer and cook down for 1 minute.
  • Add the butter to the pan. Dice your onion and mince your garlic and add them to the pan. Let this cook until fragrant (1 minute). Then add your mushrooms and cook those down (2 minutes).
  • Add in the thyme and arborio rice at the same time. Let this cook for 1 minute to give the rice a little texture.
  • Pour in the other half of the wine and 1 cup of the chicken broth. Bring this mixture to a boil and then drop it down to a simmer. Add the chicken on top, and cover.
  • Once the initial liquid has evaporated, pour the rest of the chicken broth in and continue to cover and simmer.
  • Once the rice is fully cooked, remove from the heat, remove the chicken and add in the parmesan and greek yogurt. Stir this until fully combined.
  • Plate this with the chicken and enjoy this wonderful fall risotto!
Keyword creamy parmesan risotto, creamy risotto, fall risotto, white win risotto
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