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Foodnutt – Creamy Chicken and Mushroom Risotto

The requests keep coming here Foodnutt cooks up a beautiful Creamy and Mushroom Risotto. With all the hints and tips needed for a perfect result every time. She’s using The Jackie Chardonnay from Retro Wines in this recipe.

A family favourite

Creamy Chicken and Mushroom Risotto

This is a family favourite and can be adjusted as needed to every palate.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people


  • 1 Diced Onion
  • 3 Cloves Chopped Garlic
  • 100 gms Butter
  • 200 gms Streaky Bacon
  • 200 gms Diced Chicken
  • 250 gms Sliced Mushrooms
  • 1 Glass Retro Wines The Jackie Chardonnay
  • 1 Ltr Chicken Stock
  • 2 cups Arborio Rice
  • 1 pinch salt (or to taste)
  • 1 tsp ground pepper
  • 2 tsp Oregano
  • 100 gms Parmesan


  • add 50 gms of butter, onions and garlic to pan and sweat for 5 minutes until onions translucent
  • In an another saucepan add the stock and keep at a simmer
  • Add bacon and cook until fat is translucent about 2 minutes
  • Add the Chicken for another few minutes just sealing all sides
  • Add mushroom cook for a few minutes
  • Add the white wine and cook until reduced by half
  • Add the rice stirring constantly for a few minutes.
  • Now add a ladel of the boiling stock. Keep stirring and adding stock for 7 minuets
  • Taste the rice at 7-8 minutes to determine the consistency - you want it to be almost cooked through but to have a slight crunch.
  • Turn off heat and mix through the rest of the butter and 100 gms of grated Parmesan
  • Serve and garnish to taste