Creamy Chicken and Mushroom Risotto

  • Preparation Time:
    10 mins
  • Cook Time:
    25-30 mins
  • Serves:
  • 1 pk ROYCO® Chicken A La King Dry Cook in Sauce
  • 2 chicken breast fillets, cut into cubes
  • 1 ml salt and pepper
  • 60 ml butter or margerine
  • 1 onion, chopped
  • 250g mushrooms, sliced
  • 180 ml dry white wine (optional)
  • 500 ml Arborio rice
  • ½  lemon
  • 60 ml parsley or thyme, chopped (10 ml if dried)
  • Mix the contents of the packet of ROYCO® Chicken A La King with 125ml water, set aside.
  • Fry the chicken cubes in a little butter or margarine, season and set aside.
  • Then fry the onions and mushrooms in the rest of the butter / margarine.
  • Add the Arborio rice and stir for 1 minute.
  • Add the  white wine and stir on a medium to low heat until the wine has almost all been absorbed.
  • Measure 1750 ml (7 cups) water, add 125 ml at a time, stirring continuously until each addition as been absorbed, before adding the next 125 ml.  This should take 20 minutes.
  • One all the water has been added, the rice should be just cooked.
  • Add the ROYCO® Chicken A La King mixture and the chicken cubes, stir for 1 minute.
  • Adjust seasoning with a squeeze of lemon juice and add the parsley. Serve immediately and enjoy your creamy chicken and mushroom risotto.
  • The best risotto takes at least 20 minutes to cook. It should have a creamy texture with a slight bite. If the risotto is cooked on to higher heat you will need to use more water.


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