CHICKEN RISOTTO
The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
- Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
- Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
- Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.
QUICK CHICKEN RISOTTO
Progresso® chicken broth provides a simple addition to this chicken risotto dinner - a tasty Italian rice dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
- Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
- Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg
BARBECUED STRAWBERRY CHICKEN
When it's time to impress family and friends, we serve barbecued chicken garnished with strawberries. It's easier than anyone would ever guess. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender, about 1 minute., Stir in barbecue sauce, brown sugar, vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Return chicken to pan. Bake until a thermometer reads 165°, 12-15 minutes. Stir in strawberries.
Nutrition Facts : Calories 495 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 829mg sodium, Carbohydrate 49g carbohydrate (42g sugars, Fiber 2g fiber), Protein 35g protein.
STRAWBERRY RISOTTO
Make and share this Strawberry Risotto recipe from Food.com.
Provided by Molly53
Categories Strawberry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat stock in medium saucepan, and keep it at a low simmer, covered.
- Melt butter over low heat in large, heavy-bottomed pan.
- Sauté onion until softened but not brown, 5 to 10 minutes.
- Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
- Increase heat to medium-low and add wine. Cook until it evaporates.
- In a bowl, mash berries roughly with potato masher.
- Set aside.
- Begin adding stock, one ladleful at a time, cooking and stirring constantly.
- Add another ladleful when the previous is just about absorbed.
- Keep pot at a low but active simmer.
- You'll be stirring and adding for about 20 minutes.
- Halfway through cooking process, add mashed berries.
- When rice is almost tender, stir in cream and season with salt and pepper.
Nutrition Facts : Calories 609.3, Fat 15.3, SaturatedFat 9.2, Cholesterol 42.7, Sodium 80.6, Carbohydrate 92.9, Fiber 5.2, Sugar 6.7, Protein 8.4
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
ROAST CHICKEN BREASTS WITH 'RISOTTO'
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
- Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
- Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
- Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
- Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
- Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.
RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS
Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
- Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
- Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
- Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
- Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
- Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
- Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.
Nutrition Facts : Calories 739 calories, Carbohydrate 34.4 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 2.9 g, Protein 43.8 g, SaturatedFat 14.5 g, Sodium 1843.8 mg, Sugar 3.5 g
STRAWBERRY RISOTTO
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 main-dish servings
Number Of Ingredients 7
Steps:
- Heat stock and keep warm.
- Heat oil in a heavy-bottomed pot and saute onion until it softens.
- Add strawberries and cook until they lose their color and soften, stirring often.
- Stir in the Marsala and cook until it is almost absorbed.
- Stir in the rice and cook about 30 seconds.
- Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
- Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 12 grams, Carbohydrate 110 grams, Fat 18 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 14 grams
CHICKEN AND STRAWBERRY RISOTTO
This is a unique risotto that also works equally well with scallops or prawns. It still tastes savory, but it's lovely and creamy and makes a beautiful Valentine's Day or special occasion starter. Give it a try! Garnish with sliced strawberries and fresh parsley.
Provided by principessam
Categories Risotto
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in rice; cook and stir until rice becomes soft and slightly transparent, about 5 minutes.
- Stir 1 cup of chicken stock and white wine into the rice mixture. Cook and stir, adding more chicken stock as it is absorbed, until rice is fluffy and soft, 10 to 12 minutes. Remove from heat.
- Mix strawberries and chicken breast into the rice mixture. Stir in Parmesan cheese, heavy cream, salt, and pepper until well mixed. Transfer to a serving dish.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 52.7 g, Cholesterol 50.4 mg, Fat 13.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 4.5 g, Sodium 617.1 mg, Sugar 3.6 g
CHICKEN AND VEGGIE RISOTTO BAKE
Creamy rice pairs well with chicken and veggies in this delicious baked risotto - a tasty Italian side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
- Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.
Nutrition Facts : Calories 400, Carbohydrate 37 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg
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