Creamy Risotto Style Chicken And Rice Food

CAMPBELL'S CREAMY CHICKEN RISOTTO

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.

CREAMY SPICY CHICKEN RISOTTO

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.

SOUR CREAM CHICKEN RISOTTO

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.

CHICKEN " SOUP " RISOTTO STYLE!

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.

CHICKEN & MUSHROOM RISOTTO

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.

CREAMY, CHEESY RISOTTO

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.

CREAMY RISOTTO

Steps:

• Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.