One Pot Lemony Chicken Mushroom Risotto by thetessasmith

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One Pot Lemony Chicken Mushroom Risotto

cook:

1 h 15 min

4 servings

This is so hearty, nourishing, delicious, and the best part? It's cooked in only one pot. Feel free to eliminate the shallots if you're going night shade free. Also a mix of water with a splash of vinegar can sub out the alcohol if you don't keep that in your house (which I typically don't I was just randomly sent that wine so I made the best of it).

Ingredients

• 2 cups sliced portobello mushrooms
• 1 whole chicken
• 2 shallots, sliced (can omit if you're going nightshade free!)
• 1/3 cup tender herbs finely chopped (I used a mix of parsley and oregano)
• 1 cup freshly grated parm
• 1 lemon sliced horizontally though the center of the lemon, removing the seeds as you slice.
• 1 cup risotto
• 1/2 cup dry white wine or water with a splash of vinegar
• 4 cups bone broth or whey
• 1/4 cup heavy cream

Directions

1.
Heat oven to 425F.
2.
Season the whole chicken and remove the organ bag inside the cavity if the chicken came with one.
3.
Add 2 tbsp ghee, tallow, or olive oil to a large dutch oven set over medium high heat. Place the chicken in the dutch oven and allow to cook on each side for about 5 minutes - you want each side to be deeply golden and browned. Remove from the pot and set aside.
4.
Lower them temp to medium. Leave all of the rendered fat and olive in the pot. Add in the shallots and cook until softened. Remove from the pot and set aside - I personally just add it to the same plate that I have the chicken on.
5.
Next we cook the mushrooms! Add extra oil if needed, then add in all of the sliced mushrooms. Quickly stir them to coat them in oil, season with salt, try to lay them out in one layer, then leave them to cook undisturbed for about 5-7 - until a nice browned crust forms. Then stir them around and cook for another minute or two.
6.
Leave the mushrooms in and add the risotto to toast. You want to cook it until the outer edges of the rice start to turn translucent and maybe get a slight golden color.
7.
Pour in the dry white wine and scrape the bottom of the pan to deglaze. Cook until all of the liquid has evaporated off - about 3-5 minutes.
8.
Lower temp to medium low. Start adding in bone broth or whey by the 1/2 cups. Yes, this is best if warmed, but if you truly want to be one pot you can skip it. Continue adding in broth, letting it absorb a little while stirring constantly, and then add more. You'll be left with a lot of unabsorbed broth, but that's what we want!
9.
Add in the parmesan, tender herbs, and shallots (reserve 2 tbsp for garnish) and stir to combine.
10.
Add in the whole chicken and layer the lemon slices around the chicken on top of the risotto mix. Add some extra olive oil on top of the chicken for max browning.
11.
Bake the entire thing until the chicken breast reaches 165F. About 30-45 minutes depending on the size of the bird.
12.
Once the chicken reaches temp remove and let rest. Once "rested" you can butcher it as much or as little as you want to. You can remove all the meat and add it back in. You can keep it more intact and eat it on the side.
13.
Add in the heavy cream, reserved herbs, and taste for seasoning. Adjust salt as needed.
14.
ENJOY!

One Pot Lemony Chicken Mushroom Risotto

thetessasmith

Cook

1 hr 15 min

This is so hearty, nourishing, delicious, and the best part? It's cooked in only one pot. Feel free to eliminate the shallots if you're going night shade free. Also a mix of water with a splash of vinegar can sub out the alcohol if you don't keep that in your house (which I typically don't I was just randomly sent that wine so I made the best of it).

Read more

4 servings

US

original

metric

Picture for One Pot Lemony Chicken Mushroom Risotto

4 servings

US

original

metric

Ingredients

2 cups sliced portobello mushrooms

1 whole chicken

2 shallots, sliced (can omit if you're going nightshade free!)

⅓ cup tender herbs finely chopped (I used a mix of parsley and oregano)

1 cup freshly grated parm

1 lemon sliced horizontally though the center of the lemon, removing the seeds as you slice.

1 cup risotto

½ cup dry white wine or water with a splash of vinegar

4 cups bone broth or whey

¼ cup heavy cream

Directions

Step 1

Heat oven to 425F.

Step 2

Season the whole chicken and remove the organ bag inside the cavity if the chicken came with one.

Step 3

Add 2 tbsp ghee, tallow, or olive oil to a large dutch oven set over medium high heat. Place the chicken in the dutch oven and allow to cook on each side for about 5 minutes - you want each side to be deeply golden and browned. Remove from the pot and set aside.

Step 4

Lower them temp to medium. Leave all of the rendered fat and olive in the pot. Add in the shallots and cook until softened. Remove from the pot and set aside - I personally just add it to the same plate that I have the chicken on.

Step 5

Next we cook the mushrooms! Add extra oil if needed, then add in all of the sliced mushrooms. Quickly stir them to coat them in oil, season with salt, try to lay them out in one layer, then leave them to cook undisturbed for about 5-7 - until a nice browned crust forms. Then stir them around and cook for another minute or two.

Step 6

Leave the mushrooms in and add the risotto to toast. You want to cook it until the outer edges of the rice start to turn translucent and maybe get a slight golden color.

Step 7

Pour in the dry white wine and scrape the bottom of the pan to deglaze. Cook until all of the liquid has evaporated off - about 3-5 minutes.

Step 8

Lower temp to medium low. Start adding in bone broth or whey by the 1/2 cups. Yes, this is best if warmed, but if you truly want to be one pot you can skip it. Continue adding in broth, letting it absorb a little while stirring constantly, and then add more. You'll be left with a lot of unabsorbed broth, but that's what we want!

Step 9

Add in the parmesan, tender herbs, and shallots (reserve 2 tbsp for garnish) and stir to combine.

Step 10

Add in the whole chicken and layer the lemon slices around the chicken on top of the risotto mix. Add some extra olive oil on top of the chicken for max browning.

Step 11

Bake the entire thing until the chicken breast reaches 165F. About 30-45 minutes depending on the size of the bird.

Step 12

Once the chicken reaches temp remove and let rest. Once "rested" you can butcher it as much or as little as you want to. You can remove all the meat and add it back in. You can keep it more intact and eat it on the side.

Step 13

Add in the heavy cream, reserved herbs, and taste for seasoning. Adjust salt as needed.

Step 14

ENJOY!

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