Creamy Easy Chicken and Mushroom Risotto
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Creamy Easy Chicken and Mushroom Risotto

Creamy Easy Chicken and Mushroom Risotto

with Buttery Panko Topping

Let us introduce you to risotto made easy, using Uncle Ben's pre-made risotto! Miso broth concentrate packs a flavour punch in this umami-rich rice full of earthy mushrooms, creamy goat cheese and savoury Parmesan cheese, all topped with juicy chicken!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Quick-Cook Risotto

227 g


28 g

Goat Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


1 unit(s)

Miso Broth Concentrate

(Contains Soy)

50 g


2 unit(s)

Garlic, cloves

¼ cup

Panko Breadcrumbs

(Contains Wheat)

113 g

Green Peas

1 unit(s)

Green Onion

310 g

Chicken Breast Tenders

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ cup


(Contains Milk)

0.13 tsp


0.06 tsp


1 tbsp



Nutrition Values

Calories750 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate73 g
Sugar9 g
Dietary Fiber5 g
Protein55 g
Cholesterol158 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Non-Stick Pan
Measuring Cups


Prep and cook chicken

Before starting, wash and dry all produce. Massage risotto rice pouch with the palm of your hand, or use the bottom of a pan to separate grains before opening.Thinly slice mushrooms.Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Peel, then mince or grate garlic.Peel, then finely chop shallot.Thinly slice green onions.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Remove from heat, then transfer to a plate. Cover to keep warm.

Toast panko

Heat a small pan over medium heat. When hot, add 2 tbsp (4 tbsp) butter. Swirl to melt. Add panko. Toast, stirring often, until golden brown, 3-4 min. Season with salt and pepper. Transfer to a small bowl. Set aside.

Start veggies

Heat the same pan (from step 1) over medium-high.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add mushrooms, thyme, shallots, peas, garlic and half the green onions. Cook, stirring occasionally, until mushrooms begin to brown, 4-5 min.

Cook rice

Add rice, miso broth concentrate and 1/4 cup (1/2 cup) milk and 1/2 cup (1 cup) water to the pan with veggies. Stir until combined and rice is warm through, 2-3 min. Remove from heat, then stir in goat cheese and Parmesan. Season with salt and pepper, to taste.

Finish and serve

Divide creamy mushroom risotto between plates. Top with chicken.Sprinkle buttery panko topping and remaining green onions over top.