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Chicken & Mushroom Risotto

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Chicken & Mushroom Risotto
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  • 1 Tub Dr Broth Roast Chicken Bone Broth or Vegan Broth
  • 2 chicken breasts or 4 chicken thighs (cooked and sliced)
  • 2 cups chopped mushrooms
  • 1 cup risotto rice
  • ½ cup grated Parmesan
  • ¼ cup sliced spring onion (green part)
  • 2 handfuls baby spinach
  • 2 tbsp extra virgin olive oil, some salt and half a lemon


In a medium saucepan on the stove fry the mushrooms in some olive oil with a pinch of salt. Once they are golden brown, take them out the pan and set aside.

In a small saucepan, gently warm the bone broth. Put your medium saucepan back on the heat. Add your risotto rice to the pan with another spoon of olive oil and let the rice cook until it starts to stick a bit to the pan.

Now add 3 ladles of warm bone broth to the rice. Turn the heat down until the rice is simmering and cook until the broth has absorbed.

Keep adding the broth one ladle full at a time, always allowing the broth to be absorbed before adding the next one. It should take about 20 – 25 minutes for the rice to be just soft, and you should use up all of the broth.

When you are happy with the consistency of the risotto rice stir in the sliced cooked chicken and the mushrooms.

Then switch off the heat and stir in the Parmesan cheese. Then the spring onion, baby spinach and a squeeze of lemon juice. Add a pinch of salt if necessary and serve with some extra parmesan shavings.

RECIPE BY: Chef Graham Neilson – Dr Broth Bone Broth
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