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Cheesy Chicken Risotto

Prep Time: 10 min  |  Cook Time: 35 min  |  Servings: 6  |  Calories: 377
Cheesy Chicken Risotto
Prep Time
10 min
Cook Time
35 min

Chicken risotto with cheese is a meal that will make mouths water. Add fresh mushrooms, rice, garlic, and basil to the chicken for flavor.

  • 6 Tbsp. butter or margarine, divided
  • 1 lb. boneless, skinless chicken breast halves, cut into thin strips
  • 1-1/2 cups uncooked rice
  • 1 clove garlic, minced
  • 1/4 lb. fresh mushrooms, sliced
  • 3 green onions, thinly sliced
  • 3 cups chicken broth
  • 1 tsp. dried basil
  • 1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut
  1. Melt 2 tablespoons butter in large skillet. Add chicken and cook over medium heat 5 minutes or until browned, stirring constantly. Remove chicken from skillet; set aside.
  2. Add remaining butter, rice and garlic to skillet and cook 5 minutes, or until rice is lightly browned, stirring constantly. Stir in mushrooms and green onions; cook 4 minutes, or until mushrooms are tender.
  3. Stir in chicken broth and basil. Heat to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in chicken; simmer 5 minutes or until chicken is heated through and rice is tender. Top with cheese; let stand 5 minutes until cheese melts. Optional: Add fresh basil as a garnish

Nutrition Facts
6 Servings
Serving Size: (269g)
Amount Per Serving
Calories 377
% Daily Value*
Total Fat 24.2 grams
Saturated Fat 13 grams
Monounsaturated Fat 7.3 grams
Polyunsaturated Fat 2 grams
Total Carbohydrates 8 grams
Dietary Fiber 1 grams
Protein 31 grams
Vitamin A 133RE
Vitamin C 3mg 5%
Calcium 166mg 16%
Iron 2mg 11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
3 Reviews

5 out of 5

12 months ago

This has been comfort food for me since I was a kid. I now cook for my kids and they ask for it all the time.


5 out of 5

3 years ago

I have made this recipe for years, it is easy to make and very savory. My Mom even likes it!

M Martin

5 out of 5

4 years ago

I have been making this recipe since the 80’s when I clipped it out of a magazine. I have used long grain in the past and also basmati just recently. Everyone loves this recipe. I do saute my mushrooms ahead of time so they get nice and golden. Wonderful recipe !