Truffle Risotto with Herbed Chicken
with Creamy Mushroom Sauce & Crispy Onions
- Milk
- Wheat
Think a rich, creamy risotto can only be enjoyed at fancy restaurants? Think again! This truffle-infused version couldn’t be easier to whip up in your own kitchen. Toast your rice in oniony butter, then simmer with stock until the rice is perfectly al dente and velvety. Stir in fragrant black truffle butter and top it off with tender, herby chicken, and a luscious mushroom cream sauce. Garnish with crispy onions for a seriously impressive dinner. No reservations!
Ingredients
1 unit
Yellow Onion
1 clove
Garlic
¼ ounce
Parsley
10 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
¾ cup
Arborio Rice
4 unit
Chicken Stock Concentrate
4 ounce
Button Mushrooms
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Black Truffle Butter
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. • Pat chicken* dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning (4 tsp for 4), salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)
• Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add rice, remaining Italian Seasoning, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (we used ½ tsp; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.
• Add 1 cup simmering water and three stock concentrates (six stock concentrates for 4 servings) to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. • Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
• While risotto cooks, heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Stir in 1⁄3 cup plain water (½ cup for 4 servings) and remaining stock concentrates, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in sour cream, 1 TBSP cream sauce base (2 TBSP for 4), and 1 TBSP plain butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper.
• Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more. • Remove from heat; stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace with regular butter) and half the parsley (save the rest for serving) until melted and combined. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water. • Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, creamy risotto with truffle butter, though some found it too intense or overwhelming.
- Ease of prep: Time-consuming and complex to prepare, requiring constant attention, but most felt the effort was worthwhile.
- Suggestions: Consider using less truffle butter for a milder flavor; add extra mushrooms or a vegetable side for balance.
- Portions: Generous servings that often provided leftovers; some found it too filling or heavy as a main dish.
- Restaurant quality: Several customers praised it as restaurant-worthy, with some calling it their favorite HelloFresh meal ever 🎉.
Reviews from our home cooks
This is up there with one of our favorites!! The truffle flavor is so rich and the risotto is just delicious!! The few extra steps to cook this one are well worth the time to make it. I love that we get two meals out of these larger pan dishes.
This one takes a while to cook but it's worth the wait. The truffle risotto is very good, and the chicken balances out the meal. I added another package of my own mushrooms to this dish.
This recipe was absolutely delicious. The creamy risotto was so packed with flavor and the chicken complemented it perfectly. My nine year old son even enjoyed it and he's super picky. This is for sure, my all-time favorite recipe I have tried so far from HelloFresh.
I have never had a risotto before nor cooked one, but this is one that's going into regular rotation for me. The truffle butter was a nice addition. I have to say anyone who's never had something like this before is really missing out. It unlocked tastes that I never knew existed.
So good!! I use less truffle butter but next time, I will try using more. The mushroom sauce was divine. Helpful hint: I have stopped cooking the chicken on medium-high because it comes out too tough. I started cooking on medium-low and I put a lid on it. It comes out much more tender and juicy.
The risotto took a lot longer to cook than was written on the instructions--otherwise you get a firm unpleasant risotto--you want to cook it slowly and long enough to get a tender, creamy result. This tasted really nice, but I only needed to put half of the truffle butter in--that was flavorful enough!
This was awesome. I could not stop eating it! I love truffle flavored anything and the addition of the truffle butter made this incredible. I have more risotto dishes coming and hope they will be equally scrumptious!
Oh. My. Gosh. This was amazing!!!!! So rich and creamy. Every ingredient complimented the others. The black truffle butter!!!!! Definitely going to order it again, even though risotto takes forever to cook!
I would prefer a simpler risotto. This had too many ingredients and was too rich. Truffle butter was way over the top. Too much onion. Better to put the mushrooms in the risotto, not over the top as a sauce.
This recipe was delicious. We all loved it. I know risotto takes a long time so it was a bit time consuming. The only thing I would change is that I would rather use real chicken stock instead of the concentrates you add to water. Also really appreciated that the mushrooms were already sliced!
