Chicken Risotto With Basil And Parmesan Food

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

PARMESAN CHICKEN RISOTTO RECIPE

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.

CHICKEN PARMESAN RISOTTO

Steps:

• Add 1 Tbsp olive oil to a large saucepan over medium heat (to cut down on dishes, use the same saucepan you're going to cook the risotto in). Sprinkle both sides of chicken breasts with 1/2 tsp salt and 1/2 tsp pepper and place in saucepan. Cook for 5-7 minutes on each side until golden and cooked through.
• Remove chicken to cutting board and once cool enough to touch, slice chicken into bite-sized pieces.
• While chicken is cooking, in a small saucepan over medium heat, bring diced tomatoes in juice and chicken broth to a simmer. Lower heat and keep mixture warm.
• In the same saucepan you cooked the chicken in, add remaining 1 Tbsp olive oil. Add diced onion and cook for about 5 minutes until soft. Add garlic and cook for another minute.
• Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it's translucent around the edges.
• Stir in about 1 1/2 cups of the tomato broth and stir occasionally until it has absorbed into rice completely, 3-4 minutes. Continue adding the mixture 3/4 cup at a time, stirring after each addition, and waiting to add more until liquid is all absorbed. Stir occasionally. Rice should be creamy and al dente when done.
• Add diced chicken, 1/4 tsp salt, 1/4 tsp pepper, dried basil, cherry tomatoes, mozzarella pearls, grated parmesan, fresh basil, and butter to rice and stir until well-combined and warmed through. Taste and add more salt if desired.
• Serve risotto on plates or in bowls and top each serving with crispy panko topping and more parmesan cheese, if desired.

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.