QUICK CHICKEN RISOTTO
Progresso® chicken broth provides a simple addition to this chicken risotto dinner - a tasty Italian rice dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
- Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
- Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg
FONTINA RISOTTO WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
EASY CHICKEN AND PEA RISOTTO
This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftovers. Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour.
- Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
- Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance.
- Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite.
- Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.
Nutrition Facts : Calories 581kcal, Carbohydrate 59g, Fat 20g, Fiber 4.5g, Protein 34g, SaturatedFat 9g, Sugar 4g
QUICK CHICKEN RISOTTO
Make and share this Quick Chicken Risotto recipe from Food.com.
Provided by Alskann
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
- Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
- Stir in broth; heat to boiling.
- Stir in rice; reduce heat.
- Cover and simmer without stirring 10 minutes.
- Stir in asparagus,Canadian Bacon and basil.
- Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
- Remove from the heat.
- Stir in cheese. Season with salt and pepper to taste. Serve.
Nutrition Facts : Calories 341, Fat 6.4, SaturatedFat 2.3, Cholesterol 57.1, Sodium 942, Carbohydrate 41.3, Fiber 2.5, Sugar 1.1, Protein 27.5
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
QUICK CHICKEN PARMESAN RISOTTO
Make and share this Quick Chicken Parmesan Risotto recipe from Food.com.
Provided by Wendy W88
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 Tbsp oil in skillet.
- Add chicken and cook until lightly browned.
- While chicken is cooking, chop tomato.
- Add soup, milk, cheese and seasoning to chicken; stir.
- Heat to boil.
- Stir in rice and tomato; cover.
- Cook on low heat for 5 minutes or until cooked through.
- Stir and serve.
Nutrition Facts : Calories 530.4, Fat 17, SaturatedFat 6.6, Cholesterol 97.2, Sodium 820.8, Carbohydrate 51.6, Fiber 1.4, Sugar 1.7, Protein 40.3
INSTANT POT® CHICKEN RISOTTO
No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot®, you'll never make it any other way.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions.
- Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
- Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
- Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 65 g, Cholesterol 68.8 mg, Fat 18.4 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 924.1 mg, Sugar 1.3 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.
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