Side Dishes

Chicken, Mushroom and Parsley Risotto

  • 10m

    prep time

  • 35m

    Cook Time

  • 12





  • 2 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 onion, diced
  • 2 cups arborio rice
  • 4 cups chicken stock
  • 1 tablespoon olive oil
  • 1 cup mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced
  • 1 tablespoon Gourmet Garden Gourmet Garden™ Parsley Stir-In Paste, Stir-In Paste
  • 2 tablespoons grated Parmesan

Nutrition information

Nutrition information coming soon.


  • Heat olive oil in a large pan. Sauté cubed chicken & diced onion for 4-5 minutes.

  • Stir in risotto rice. Cook, stirring, for 3 minutes. Gradually add chicken stock, stirring until fully absorbed before adding more. Continue gradually adding chicken stock until rice mixture is creamy and tender.

  • Heat olive oil In a small skillet over medium-high heat. Sauté mushrooms, cherry tomatoes & zucchini until softened.

  • Stir into risotto with Gourmet Garden Parsley Stir-In Paste. Serve with shredded parmesan. Enjoy!