CAMPBELL'S CREAMY CHICKEN RISOTTO
Make and share this Campbell's Creamy Chicken Risotto recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet over medium-high heat, heat oil.
- Add chicken and cook until browned, stirring often.
- ADD soup, broth, water, carrot, green onions and cheese.
- Heat to a boil.
- Stir in rice.
- Reduce heat to low.
- Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 428.2, Fat 16.1, SaturatedFat 4.1, Cholesterol 73.7, Sodium 279.6, Carbohydrate 40.5, Fiber 1.1, Sugar 1.2, Protein 28.1
CREAMY SPICY CHICKEN RISOTTO
This was one of those accidents that turned out quite well! You could substitute the Chicken drumsticks with cubed boneless breast/thighs if you're not a big fan of drumsticks
Provided by AnnieSoptera
Categories Chicken Thigh & Leg
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large wok with lid (if you don't have one with a lid use a frying pan for the lid or even just use a large pot) add 2 tablespoons of Oil and fry chicken till slightly undercooked. While frying, add a teaspoon of cayenne pepper scattered on the chicken and the juice of half a lemon. Salt and Pepper to taste.
- Remove Chicken, and add the rest of oil to the same wok. Sautee onions and garlic until soft.
- Add rice and stir till rice is lightly browned.
- Add the chicken broth and stir once in a while and bring to a boil.
- Add the Basil, rest of Cayenne Pepper and mushrooms. Stir in for 5 minutes.
- Put chicken drumsticks on top, stir if you have to, (i.e. if you used cubed boneless chicken breast instead) and cover and let simmer until rice is soft and chicken is cooked through.
- Add the rest of the lemon juice and parmesan to your liking and serve hot.
Nutrition Facts : Calories 473, Fat 16.9, SaturatedFat 3.3, Cholesterol 59.1, Sodium 571.9, Carbohydrate 56.7, Fiber 2.3, Sugar 1.3, Protein 22.4
CHICKEN & MUSHROOM RISOTTO
Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!
Provided by ozzygirl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
- Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
- Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
- Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
- Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook rice this way until tender which should take about 25-30 minutes.
- Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
- Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
- Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
- Serve immediately. The remaining parmesan can be added to each serve if requested.
Nutrition Facts : Calories 599.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 47.2, Sodium 912.3, Carbohydrate 78.8, Fiber 3.3, Sugar 8.2, Protein 24.9
SOUR CREAM CHICKEN RISOTTO
True risotto is made from arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier.
Provided by Annacia
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the mix according to package instructions, adding 1/2 cup more water. Five minutes before the rice is done, stir in the chicken and peas.
- Cook until rice and pasta are tender, stirring frequently.
- Remove from heat and stir in sour cream and cheese.
- Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 342.2, Fat 20.1, SaturatedFat 10.9, Cholesterol 84.1, Sodium 274.9, Carbohydrate 13.4, Fiber 3.7, Sugar 4.3, Protein 26.5
CREAMY, CHEESY RISOTTO
Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.
Provided by IHeartDogs
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm chicken broth either on stove or in microwave.
- In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
- Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
- Add wine and stir until almost completely evaporated.
- Begin adding chicken broth, about 1/2 cup at a time.
- After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
- Do the same for each addition of broth, stirring frequently.
- Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
- If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
- Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
- Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
- Serve hot.
Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9
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