CHICKEN & TOMATO RISOTTO
If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" -Lorraine Caland Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.
Nutrition Facts : Calories 462 calories, Fat 14g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1186mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.
RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN
I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.
Provided by smp1004
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2
CHICKEN AND SPINACH RISOTTO RECIPE
Creamy risotto, delicious fried chicken and fresh spinach. All flavored in a delicious broth, cream and cheese. This way you can make everything quite delicious, right?
Provided by Andréa
Categories Dinner
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 825 kcal, Carbohydrate 88 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 1183 mg, Fiber 5 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
RISOTTO WITH CHICKEN AND SPINACH
Enjoy an easy, creamy & fast Risotto with Chicken and Spinach! Try this recipe with chicken, spinach, Parmesan & rice for a meal ready in just 30 minutes!
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
OVEN-BAKED SPINACH RISOTTO
Make and share this Oven-Baked Spinach Risotto recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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