CHICKEN RISOTTO (WITH VEGETABLES)
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
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
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
CHICKEN AND VEGETABLE RISOTTO
Make and share this Chicken and Vegetable Risotto recipe from Food.com.
Provided by Ck2plz
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
- Place chicken broth into medium saucepan; bring to a boil over high heat.
- Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
- Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 505.9, Fat 5, SaturatedFat 1.6, Cholesterol 68, Sodium 1566.1, Carbohydrate 69.8, Fiber 3.8, Sugar 4.2, Protein 42.6
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