Spicy Chicken Risotto with Mushrooms

Spicy Chicken Risotto with Mushrooms

The famed Risotto is one of the heartiest, most fulfilling dinners you can make, and this version is a phenomenal version at that! Our amazing Spicy Chicken Risotto with Mushrooms is packed full of bold flavors yet is so simple to create. Like all our dishes it only requires one pot to make, so it’ll be ready in no time at all. The ingredients in this dish are also super common and affordable, making it a cheap, easy, and delicious dinner. Why not cook it up tonight?

There’s nothing like adding a little spice to a Risotto!

We’re surprised that adding some spice to Risotto isn’t that common, because it really should be! Adding a touch of spice to the Chicken during the marinating process care of Cayenne Pepper adds a lovely depth to the dish. The Spice of the Cayenne Pepper isn’t overwhelming but has a nice subtle kick that you will definitely notice!

We add Lemon Juice to our Spicy Chicken Risotto at the very end of the cooking process, right before serving. The Acid from the Lemon juice is such a vital element of the risotto, as it helps for all of the flavors to be much more pronounced. It truly makes them sing. The Lemon Juice has another valuable role, and that is to help mellow out the spiciness of the Cayenne Pepper

Spicy Chicken Risotto with Mushrooms top view
Adding a little bit of Spice care of Cayenne Pepper to this dish gives it so much more depth

If you’re cooking this dish for those who aren’t huge fans of spice, we still would encourage you to stick to the ingredients. What you can do is add a little bit more Lemon Juice to their plates just before serving to help mellow out the spice even further

If you’re the opposite and love your spice – then by all means why not add a little bit more quantity of Cayenne Pepper to the recipe than we’ve got listed below!

Making your own Chicken Stock will guarantee an incredibly flavored Spicy Chicken Risotto

It goes without saying that making your own food from scratch is the best. That’s why you’re on this website right? So, the same principle should absolutely be applied to the ingredients that you’re using. Sure, you can buy store bought Stock for your Risotto. However, it simply will not taste anywhere near as good as if you make your own Stock from scratch

Our friends at Dinnertime Somewhere have an awesome recipe for a delicious Chicken Stock which uses an Instant Pot. If you don’t have one, you can make Stock the old-fashioned way too. Simply roast your Chicken Bones and Vegetables in the oven until caramelized, then place them in a large pot with water and simmer for 6 hours. Strain, and you’ve got yourself some delicious Chicken Broth

Chicken Risotto with Parsley
Making your own Chicken Stock is essential to get the absolute best flavor for your Risotto

Please do not, on any occasion skip out on using Stock for this recipe and use water instead. So much of the flavor that is in a great Chicken and Mushroom Risotto comes from the stock. Using water will leave the dish flavorless and the texture will not be as smooth. So please, use good quality Chicken Stock and your risotto will be amazing!

Make sure you heat up your Chicken Stock right before you start cooking

Using warm Chicken Stock when making risotto will help to speed up the process of the Stock incorporating into the Rice. You can make the dish with cold stock, or room temperature stock, it’ll just take a little longer. So, it’s always recommended to have the stock warmed up before you start

You can simply Microwave it for 20 seconds or so in a microwave safe container. That’s by far the easiest way to do it. Another option is to warm it in a separate pot on the stovetop while you’re starting the dish. You can definitely do it this way, however that wouldn’t make this Spicy Chicken Risotto with Mushrooms dish a true One Pot Dinner now would it!?

Chicken and Mushroom Risotto top down view
If you follow the techniques outlined in our recipe we guarantee you’ll have an amazing Chicken Risotto that the whole family will love

Add the Chicken Stock slowly and in batches to ensure it is evenly absorbed into the Rice

This is an important step to ensure a silky smooth, creamy Risotto. Don’t add all the Chicken Stock at once! That is a cardinal rule when making Risotto. If you add all the Stock at once, a lot of it will simply evaporate during the cooking process and ultimately not absorb into the Risotto

As a result, what will happen is you’ll likely have undercooked Risotto which will be grainy and unpleasant in texture. By slowly adding the Chicken Stock, it allows the rice to fully absorb that wonderful Chicken Stock, which results in the beautiful, creamy texture that we all know and love from a great Risotto

Spicy Chicken Risotto with Mushrooms tasty
No need to be picky with Mushrooms. Just use the classic White or Button Mushrooms and you’re Spicy Chicken Risotto will be bursting with amazing Mushroom flavors

Simple White or Button Mushrooms are great in this Spicy Chicken Risotto with Mushrooms

We could tell you to get some exotic forest mushrooms that you can only harvest for 2 weeks of the year and are only found in a small part of the country. Or we can tell you that using the most common of Mushrooms, the White / Button Mushroom, will yield a phenomenal flavor for this dish!

Button Mushrooms are great. They’re hearty, meaty, and packed full of flavor. They stand up exceptionally well to a pan fry and like the Arborio Rice in this dish – they love to absorb flavor. So, no need to get fancy with the Mushrooms. Use these beautiful common Mushrooms for a massive mushroomy flavor

Spicy Chicken Risotto with Mushrooms

Course: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 lbs. Chicken Thighs, cut into bite sized chunks

  • 1 cup Arborio Rice

  • 3 cups warm Chicken Stock

  • 1 cup Button Mushrooms, sliced

  • ½ cup Parsley, roughly chopped

  • Juice of 1 Lemon

  • 1 tsp. Smoked Paprika

  • 1 tsp. Onion Powder

  • 1 tsp. Garlic Powder

  • 1 tsp. Cayenne Pepper

  • ½ cup Parmesan Cheese, grated

  • 1 tbsp. Olive Oil

  • 1 tsp. Vegetable Oil

  • Salt and Pepper


  • Begin by making the Chicken marinade by combining Olive Oil, Paprika, Onion Powder, Garlic Powder, Cayenne Pepper, 2 tsp of Salt, and 1 tsp of Pepper in a bowl or Ziploc bag. Mix well to combine, then add the Chicken and mix through well
  • Seal and place in the refrigerator. Allow to marinade for at least 2 hours, preferably overnight. When you’re ready to cook, remove the Chicken about 30 minutes earlier to bring it to room temperature
  • Add the Vegetable Oil in a large Pot over medium heat. Once hot, add the Mushrooms and cook until their juices evaporate, about 5 minutes. Add the Chicken along with all the marinating liquid. Cook for 3-4 minutes so the Chicken is browned on all sides
  • Add the Rice and stir through continuously for about 2 minutes, then slowly add about ½ cup of Chicken Stock and stir through until the liquid has been absorbed by the Rice
  • Continue this process ½ cup at a time until all the Chicken Stock has been absorbed into the Rice and you’re left with a beautiful silky smooth, slightly runny Risotto
  • Finish by adding the Lemon Juice, Parmesan Cheese, and Parsley. Mix through to incorporate then serve immediately


  • For the best result, marinade the Chicken for a minimum of 2 hours before Cooking. Preferably, marinade overnight

You can keep the Spicy Chicken Mushroom Risotto in the refrigerator for about 48 hours after cooking so don’t worry if you’ve made too much. It’s a great meal to eat as leftovers the next day!

We hope you’ve enjoyed this recipe. If you enjoyed this dish, why not check out some more of our amazing One Pot Dinners you can make with the trusty Frying Pan here

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