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A recipe from Hubert Cormier Nutritionist

Chicken, mushroom, and hazelnut risotto

  • 4 servings

Difficulty: Easy

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  1. Heat olive oil in a large pot over medium-high heat and sauté union until transparent.
  2. Add chicken and sauté gently until well cooked.
  3. Season mushrooms and sauté for a few moments. Set aside.
  4. Pour rice into the same saucepan and stir with a wooden spoon.
  5. Deglaze with white wine and simmer until wine is almost completely evaporated.
  6. Add small amounts of chicken broth (around 1 cup [250 ml]) at a time. Stir well with a wooden spoon to make sure the rice absorbs most of the broth before adding more.
  7. Cook for around 20 minutes or until rice is tender.
  8. Remove from heat and add rice to chicken and vegetable mixture. Add grated Parmesan and stir.
  9. Adjust seasoning as needed and add hazelnuts. Stir again.
  10. Garnish with sprigs of rosemary and hazelnuts. Serve immediately.
Chef's tip

You can easily substitute another vegetable for the mushrooms to change up the taste, or simply use the vegetables you have on hand to make the recipe.

You can also use

Boneless chicken thighs