Chicken Spinach Risotto Food

RISOTTO WITH CHICKEN AND SPINACH

Steps:

• Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
• Stir in cheese.

CHICKEN AND SPINACH RISOTTO RECIPE

Steps:

• Fry the spinach with adjoining water in a frying pan until it shrinks.
• Remove the spinach from the pan and drain.
• Heat 1 tablespoon of oil in the pan and fry the chicken cubes until they are brown and done. Remove them from the pan and set them aside.
• Take a large pan and add two tablespoons of oil and fry the onion for about three minutes until they are glassy.
• Then add the garlic and stir fry for 30 seconds.
• Pour in the risotto and fry for 3 minutes until the white grain becomes a bit translucent.
• Deglaze with the white wine and scrape the bottom of the pan (to get all brown bits).
• Then add 2 cups (500 ml) of broth. Stir briefly. And make the broth come to a boil. Turn the heat to medium. Leave it, uncovered and stir only one or two times in between, until all the liquids have been absorbed.
• Add another ½ cup (120 ml) to the risotto. Check the firmness of your rice. If you think it's done, stop adding stock. Otherwise, add another half cup (120 ml) of stock and let it absorb.
• Mix the spinach and the chicken through the risotto and heat everything well.
• Turn off the heat.
• Add the cream and the Parmesan cheese and stir.
• Taste and season with salt, pepper and basil.
• Top everything with pine nuts, stir again and serve immediately.

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN

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!

SPINACH WRAPPED CHICKEN WITH LEMON RISOTTO AND FETA CHEESE SALSA VERDE

Steps:

• For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.
• For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.
• For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ¿ do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.
• For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.
• When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.
• Remove the plastic wrap from the chicken and slice to serve.
• Plate and eat me fast!

OVEN-BAKED SPINACH RISOTTO

Steps:

• Set oven to 375 degrees F.
• Butter a 1-1/2-quart casserole dish.
• Heat oil and butter in a skillet over medium heat.
• Add in green pepper, onion and garlic; saute for about 5 minutes.
• Add in the rice; stir to coat well.
• Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
• Transfer mixture to the prepared casserole dish.
• Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
• Bake for 35-40 minutes or until the rice is tender.

SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER

Steps:

• Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
• While the rice cooks, heat olive oil in a saute pan.
• Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
• When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
• Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
• Season to taste with freshly ground black pepper and kosher salt.