Chicken & Mushroom Risotto with Kale Pesto

1804 chicken and mushroom risotto with kale pesto

A basic risotto recipe is a must in every cook's repertoire and this one ticks all the boxes!


  • 400g cup mushrooms
  • 2 chicken breast fillets
  • 1/4 cup olive oil
  • 2 rashers bacon, diced
  • 2 cups arborio rice
  • 1.25L chicken stock
  • 11/2 cups chopped kale leaves
  • 1/2 cup basil pesto
  • 2 Tbsp lemon juice
View Method Chicken & Mushroom Risotto with Kale Pesto


  1. Preheat oven to 200°c. Line a roasting pan with baking paper. Arrange mushrooms and chicken in the pan and set aside.
  2. Heat 1 tablespoon oil in a large saucepan on medium-high heat. Cook onion and bacon for 4 minutes or until onion softens.
  3. Stir in rice and stock. Cover pan with a tight-fitting lid. Cook for 30 minutes or until rice is tender.
  4. Meanwhile, drizzle mushrooms and chicken with remaining oil and season. Bake in the oven for 20 minutes, while the risotto is cooking. Rest chicken for 5 minutes, then slice.
  5. Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor.
  6. Top risotto with mushrooms and sliced chicken. Dollop with kale pesto to serve.

Handy Tips

If you're watching salt intake, use reduced-salt stock, or dilute the stock half-and-half with water.

View Ingredients Chicken & Mushroom Risotto with Kale Pesto
View Method Chicken & Mushroom Risotto with Kale Pesto
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