All recipes
Italian
Chicken & Mushroom Risotto
Real stirred arborio risotto, double mushrooms, zero dairy anywhere — and you can't tell.
487Calories
40.5gProtein
54.9gNet carbs
5.9gFiber
8.6gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
scant 1 cup (180 g) arborio rice
180 g
2 large chicken breasts (350 g), cubed
350 g
3 cups (300 g) cremini mushrooms, sliced
300 g
1 cup (100 g) shiitake, sliced
100 g
1 small onion (100 g), minced
100 g
3 cloves garlic, minced
9 g
4¼ cups (1 kg) low-sodium broth, kept hot
1000 g
1 Tbsp (12 g) olive oil
12 g
¼ cup + 1 Tbsp (25 g) nutritional yeast
25 g
2 tsp lemon juice
10 g
parsley or thyme
10 g
salt and black pepper
3 g
Method
- Sear the chicken and both mushrooms hard in half the oil until browned; set aside. Browned mushrooms = the flavor budget.
- Soften the onion in the rest of the oil, add garlic, then the arborio. Toast the rice 2 minutes until the edges turn glassy.
- Add hot broth a ladle at a time, stirring, letting each absorb before the next — 18–20 minutes of low-effort stirring until the rice is creamy with a faint bite.
- Fold in the chicken, mushrooms, nutritional yeast, and lemon. The nooch does the salty-savory “parm” job so convincingly it's disorienting.
- Rest 2 minutes off heat, loosen with a final splash of broth (risotto should spread, not mound), herbs on top.
Nutrition facts
Per serving.
Calories487
Total fat8.6 g
Total carbohydrate60.8 g
Dietary fiber5.9 g
Net carbs54.9 g
Protein40.5 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
