Chicken And Vegetable Risotto Food

CHICKEN AND VEGGIE RISOTTO BAKE

Chicken and Veggie Risotto Bake image

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

Ingredients

1/4 cup butter or margarine
2 medium onions, chopped (1 cup)
1 tablespoon finely chopped garlic
1 1/2 cups uncooked short-grain Arborio rice
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
3 medium carrots, cut into 1/2-inch slices (1 cup)
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
3 cups shredded cooked chicken
3/4 cup shredded Parmesan cheese (3 oz)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

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

CHICKEN RISOTTO (WITH VEGETABLES)

Chicken Risotto (with vegetables) image

A super easy Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes. Boom!

Provided by Kylee Cooks

Categories Main Dish Side Dish

Time 30m

Number Of Ingredients 9

Ingredients

4 cups chicken stock
1 Tbs olive oil
1 Tbs butter
1 small onion (finely chopped)
1.5 lb chicken breast (boneless, diced)
2 cups red bell pepper (diced)
1 cup arborio rice
1/2 cup parmesan cheese (grated )
1/2 tsp black pepper

Steps:

Heat the chicken stock, and keep warm.
Heat oil and butter in a large saucepan. Add the onion and cook until clear.
Add in the diced chicken and fry until the outside is just white (not fully cooked).
Add bell pepper and zucchini to the chicken and cook an additional 3-4 minutes
Add the rice. Stir to coat fully in butter/oil
Add the hot chicken stock in - 1 ladle at a time - to the chicken and rice mixture, stirring often. Add more as the stock is absorbed.
Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
Continue until rice is fully cooked and the dish is creamy.
Stir in the Parmesan cheese and black pepper.

Nutrition Facts : Calories 595 kcal, Carbohydrate 55 g, Protein 51 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 132 mg, Sodium 770 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving