Campbells Seafood Risotto
CAMPBELL'S CREAMY CHICKEN RISOTTO
Make and share this Campbell's Creamy Chicken Risotto recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet over medium-high heat, heat oil.
- Add chicken and cook until browned, stirring often.
- ADD soup, broth, water, carrot, green onions and cheese.
- Heat to a boil.
- Stir in rice.
- Reduce heat to low.
- Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 428.2, Fat 16.1, SaturatedFat 4.1, Cholesterol 73.7, Sodium 279.6, Carbohydrate 40.5, Fiber 1.1, Sugar 1.2, Protein 28.1
CAMPBELL'S® SEAFOOD RISOTTO
This tasty dish is flavored with white wine, lemon, and butter. Equally impressive at a dinner party or the family table.
Provided by Campbell's Canada
Categories Trusted Brands
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a pot, heat the carton of seafood broth. Ensure you are heating but do not let it boil.
- In a separate, thick-bottomed pot, heat 4 1/2 tablespoons butter over medium heat and saute the shallots for 2 to 3 minutes, until just translucent. Add the rice to the pot. Stir-fry the rice for 2 to 3 minutes, until all the grains are well coated in butter and beginning to toast.
- Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently. Stir almost constantly, agitating the rice so that it releases its starch and creates a creamy sauce. Make sure rice does not sizzle on the bottom of the pot.
- When the wine is almost cooked away, pour in half of the hot seafood broth. Stirring almost constantly, let this liquid reduce until it is almost gone, then add remaining hot broth. Continue heating until the sauce coats the back of a spoon. Stirring in the broth should take 15 to 20 minutes in all.
- Add the shrimp, parsley, lemon zest, and 1 tablespoon of butter. Cook and stir until rice is tender and shrimp is opaque but still tender, about 5 minutes. Risotto should be loose and creamy.
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