RISOTTO WITH CHICKEN AND SPINACH
Enjoy an easy, creamy & fast Risotto with Chicken and Spinach! Try this recipe with chicken, spinach, Parmesan & rice for a meal ready in just 30 minutes!
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
- Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
- Stir in cheese.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
CHICKEN AND SPINACH RISOTTO
Chicken and Spinach Risotto
Provided by Minute® Rice
Yield 4-6
Number Of Ingredients 7
Steps:
- Treat yourself for dinner tonight with this tasty, restaurant-style Chicken and Spinach Risotto. With tender chicken, baby spinach, cherry tomatoes and nutty Parmesan cheese, it's a complete meal that's ready in just 20 minutes! Step 1
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 6-8 minutes, or until chicken is cooked through. Step 2
- Add spinach, broth, rice and tomatoes and mix well. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes, stirring occasionally. Step 3
- Stir in Parmesan cheese. Recipe Tips For bolder flavor and a more authentic dish, substitute 1/2 cup of the chicken broth with 1/2 cup of dry white wine. You can also try this dish with Romano cheese for a lighter flavor.
CHICKEN AND SPINACH RISOTTO RECIPE
Creamy risotto, delicious fried chicken and fresh spinach. All flavored in a delicious broth, cream and cheese. This way you can make everything quite delicious, right?
Provided by Andréa
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Fry the spinach with adjoining water in a frying pan until it shrinks.
- Remove the spinach from the pan and drain.
- Heat 1 tablespoon of oil in the pan and fry the chicken cubes until they are brown and done. Remove them from the pan and set them aside.
- Take a large pan and add two tablespoons of oil and fry the onion for about three minutes until they are glassy.
- Then add the garlic and stir fry for 30 seconds.
- Pour in the risotto and fry for 3 minutes until the white grain becomes a bit translucent.
- Deglaze with the white wine and scrape the bottom of the pan (to get all brown bits).
- Then add 2 cups (500 ml) of broth. Stir briefly. And make the broth come to a boil. Turn the heat to medium. Leave it, uncovered and stir only one or two times in between, until all the liquids have been absorbed.
- Add another ½ cup (120 ml) to the risotto. Check the firmness of your rice. If you think it's done, stop adding stock. Otherwise, add another half cup (120 ml) of stock and let it absorb.
- Mix the spinach and the chicken through the risotto and heat everything well.
- Turn off the heat.
- Add the cream and the Parmesan cheese and stir.
- Taste and season with salt, pepper and basil.
- Top everything with pine nuts, stir again and serve immediately.
Nutrition Facts : Calories 825 kcal, Carbohydrate 88 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 1183 mg, Fiber 5 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
CHICKEN AND SPINACH RAVIOLI
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories World Cuisine Recipes European Italian
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 102.4 g, Cholesterol 147.8 mg, Fat 15.3 g, Fiber 7.4 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1345.8 mg, Sugar 16.7 g
RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN
I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.
Provided by smp1004
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
- Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!
Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2
CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM
Steps:
- Warm the chicken broth over low heat.
- In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
- Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
- In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
- Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.
SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER
Make and share this Spinach, Mushroom, and Chicken Risotto for Rice Cooker recipe from Food.com.
Provided by Todd-Orange County
Categories Chicken
Time 20m
Yield 4 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
- While the rice cooks, heat olive oil in a saute pan.
- Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
- When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
- Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
- Season to taste with freshly ground black pepper and kosher salt.
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