Now hear us out — this isn’t your classic Italian risotto. It’s a quick, wholesome twist made with our Zacusca Mushroom, the real star of the show, bringing rich, smoky depth and extra nutrients from five different fire-roasted veggies.

This recipe is all about comfort without the fuss — no endless stirring or complicated steps. Just simple ingredients coming together to make something hearty, creamy, and full of flavour.

By using microwaveable brown rice, cast iron-seared chicken breast, and a jar of Zacusca Mushroom, you’ll have a wholesome dinner on the table in under 20 minutes. Add in some baby spinach for freshness, a touch of Parmesan for creaminess, and you’ve got a dish that tastes like it’s been simmering all afternoon.

And if you’re vegan, simply skip the chicken and add a sprinkle of nutritional yeast for that delicious, cheesy flavour — you’ll still get all the richness and depth Zacusca brings.

Whether you’re cooking for the family or just need something satisfying after a long day, this risotto is proof that healthy, balanced meals can still be bursting with flavour.

Get wrapped in flavour with our Zacusca Mushroom — packed with veggies, naturally vegan, gluten free, and made the traditional Romanian way.

 

Creamy Chicken and Mushroom Risotto with Zacusca Mushroom Romanian Delights recipe

Creamy Chicken & Mushroom Risotto - Romanian Delights Recipe

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Ingredients Method Notes

Ingredients
  

Ingredients
  • 250 g chicken breast diced
  • 1 tsp olive oil
  • 1 family pack of microwaveable brown rice or 2 cups of any pre-cooked rice
  • 1 jar Zacusca Mushroom
  • 1 cup baby spinach
  • Salt pepper, and garlic powder to taste
  • Optional: freshly grated Parmesan cheese for topping
  • Vegan option: skip the chicken and add 1 tbsp nutritional yeast for a cheesy kick

Method
 

Instructions:
    Cook the chicken
    1. Heat the olive oil in a cast iron pan over medium-high heat. Add diced chicken breast and cook until golden brown on the edges and cooked through. Season with salt, pepper, and garlic powder to taste. Set aside.
    Build the base
    1. In a medium saucepan, add your pre-cooked brown rice and the entire jar of Zacusca Mushroom. Rinse the jar with a small splash of water and pour that in too — this adds extra creaminess and ensures you get every bit of flavour!
    Combine everything
    1. Stir in the cooked chicken pieces and add a handful of baby spinach. Allow it to simmer for a few minutes on low heat until the spinach wilts and the mixture is creamy and warmed through.
    Taste and season
    1. Adjust seasoning if needed — add a touch more salt, pepper, or garlic powder to your liking.
    Serve and enjoy
    1. Spoon into bowls, top with freshly grated Parmesan cheese, and serve warm.
    2. And just like that — dinner is done. Creamy, comforting, and loaded with veggie goodness.

    Notes

    Tip:
    This dish is even better the next day as the flavours deepen — perfect for meal prep or a quick leftover lunch.
    Vegan option: skip the chicken and add 1 tbsp nutritional yeast for a cheesy kick