SLOW-COOKER CHICKEN RISOTTO
Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 4
Number Of Ingredients 9
Steps:
- In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
- Cover; cook on Low heat setting 6 to 7 hours.
- Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.
Nutrition Facts : Calories 580, Carbohydrate 57 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g, TransFat 1/2 g
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.
CHICKEN RISOTTO
This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor.
Provided by Mairi
Categories Main Dish Recipes Rice Risotto Recipes
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.
- Pour this mixture into a 9x13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
- Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 69.7 g, Cholesterol 69.5 mg, Fat 18.7 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 5.7 g, Sodium 1256 mg, Sugar 2.3 g
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
CHICKEN " SOUP " RISOTTO STYLE!
Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.
Provided by Amy Duchesne
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- On med-high heat sauté cubes of chicken in olive oil until cooked through.
- Add some salt and pepper to taste.
- Add veggies, herbs, and salt again for flavor and to sweat the veggies
- Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
- Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
- Bring to a boil and reduce heat.
- Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
- Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
- It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.
Nutrition Facts : Calories 526.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 96.5, Sodium 415.5, Carbohydrate 56.4, Fiber 4.8, Sugar 8.5, Protein 38
CHICKEN RISOTTO SOUP
My best friend Tammi made this on my first visit to her new home, built in 2007 on 40 acres in Olde Florida. She got it from the Publix grocery store's "Apron's" recipe collection.
Provided by FLKeysJen
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
- Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
- Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
- Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
PARMESAN CHICKEN RISOTTO RECIPE
This parmesan chicken risotto is comfort food at its best! It's buttery, flavorful and loaded with chicken and veggies.
Provided by LifeMadeSimpleTeam
Categories Main Dishes
Time 45m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
- Place a large skillet over medium-high heat, add the olive oil.
- In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
- Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
- Meanwhile, set a large stockpot or Dutch oven over medium heat, add butter. When the butter melts, add the onion and saute until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist, but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to 1/4 cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover and allow to sit for 5-10 minutes.
- While the rice is cooking, set large skillet (I wiped out the one I used for the chicken) over medium heat, add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper and lemon juice.
- Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated parmesan if desired.
Nutrition Facts : ServingSize 6 serving, Calories 542 kcal, Carbohydrate 64 g, Protein 33 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 589 mg, Fiber 5 g, Sugar 4 g
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- Place chicken and bones (or boullon) in a pot with the water. Open the heat on high and when it starts to boil reduce to low. In the meantime, some foam will appear on the surface of the water. Skim the foam with a slotted spatula.
- Add the rest of the ingredients and simmer gently until tender. Add salt and pepper to taste.Remove chicken legs from the pot and when cool to handle, remove and discard skin (this step is optional, you can keep the skin if you like).
- In a deep skillet heat 2 tablespoons oil and sauté the chicken on high heat until golden brown. Transfer into a dish, cover with foil and keep warm (you can do that inside a warm oven).
CHICKEN RISOTTO RECIPE - GOOD FOOD
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- Heat half the oil and butter in a heavy-based pan. Cook the onion for 4 minutes until tender. Add the rice and stir for 2 minutes to coat with the oil and butter.
- Add a ladle of stock and stir until the liquid is absorbed. Continue adding the stock a ladle at a time, stirring until it has all been absorbed and the rice is creamy and tender (this will take about 20 minutes). Stir in the herbs, half the cheese and cover.
- Trim the chicken of any excess fat or sinew and cut into pieces. Add the remaining oil and butter to a frying pan. Add the chicken in 2 batches, and cook for 5 minutes, or until golden. Season.
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- Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan.
- Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned.
- Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half.
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- Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock.
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- Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tablespoons of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
- Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
- Quickly brown the meat. Turn OFF the saute function and deglaze the pot with some of the chicken stock. Throw the onions and mushrooms back in, as well as the chicken. Add the rice and chicken stock/broth and give everything a good stir.
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5/5 Total Time 55 mins
- In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
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- Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
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