Recipe // Chicken & Mushroom Brown Rice Risotto

By July 8, 2014 January 6th, 2015 No Comments

chickmushImage-1-200x200This gluten free Chicken and Mushroom Brown Rice Risotto is a delicious, wholesome meal with so much more nutrition than its arborio cousin.

Dairy free, vegetarian and vegan options below.

I first made this many years ago.  A restauranteur friend of mine teased me about messing with a ‘classic.’  Once he tasted it he was grateful I dared to mess!  You’ll notice it is quite different from a traditional risotto in that the rice is pre cooked.  It is easier in that you can precook the rice, prepare your meat and vegetables and it only takes 10 minutes to assemble and cook.

Why is it so healthy?

Try to use home made stock.  In combination with the shitake mushrooms it provides a real immune boost.  The brown rice is a fibre and vitamin B rich grain (especially if soaked prior to cooking).  The chicken and mushrooms add protein and the vegetables speak for themselves.

Serves 4



10 gram dried porchini mushrooms
1 tablespoon of butter
1 large onion, diced
1 large clove of garlic, diced
1-2 sticks of celery, finely diced
500 gram of chicken thighs, diced
2 cups mushrooms, sliced (an assortment is nice, swiss brown, shitake, oyster)
1 tablespoon of fresh thyme or lemon thyme leaves picked
1 zucchini, julienned or ribboned
Splash of white wine2 cups of cooked brown rice
250 ml (1 cup) of chicken stock
1 cup of parmesan cheese (or half parmesan, half swisse cheese, grated)
1 cup of baby spinach leaves (optional)
Handful of parsley, chopped



  • Cook your brown rice and set aside (this can be done early in the day).
  • Place the porcini mushrooms in a small bowl and cover with boiling water.  Set aside.
  • In a large non-stick pan, melt the butter over a low heat.  Add the onion, garlic and celery and cook with the lid on for a few minutes just to sweat and soften (not to brown).
  • Add the chicken and continue to cook for a few more minutes until the chicken just starts to turn opaque.
  • Remove the porchini mushrooms from the water, reserving the soaking water.
  • Chop the porchini mushrooms then add to the pan with the rest of the mushrooms, zucchini and thyme leaves and cook for a few minutes until the mushroom starts to soften.
  • Add the rice and a splash of white wine, followed by the stock and simmer for 5 minutes, stirring often until the stock is almost all absorbed.
  • Turn off the heat and stir in the spinach and cheese. Once the spinach has wilted and the cheese melted through the dish, top with parsley and serve immediately.



Dairy free

Replace the butter with ghee or coconut oil and the cheese with cashew nut cream (savoury version).



Replace the chicken with an extra cup of mushrooms and a handful or two of walnuts. Replace the chicken broth with vegetable stock.



Use dairy free and vegetarian options.


Well Nourished

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Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au