Spinach Mushroom And Chicken Risotto For Rice Cooker Food

CHICKEN AND SPINACH RISOTTO

Steps:

• Treat yourself for dinner tonight with this tasty, restaurant-style Chicken and Spinach Risotto. With tender chicken, baby spinach, cherry tomatoes and nutty Parmesan cheese, it's a complete meal that's ready in just 20 minutes! Step 1
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 6-8 minutes, or until chicken is cooked through. Step 2
• Add spinach, broth, rice and tomatoes and mix well. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes, stirring occasionally. Step 3
• Stir in Parmesan cheese. Recipe Tips For bolder flavor and a more authentic dish, substitute 1/2 cup of the chicken broth with 1/2 cup of dry white wine. You can also try this dish with Romano cheese for a lighter flavor.

MUSHROOM & SPINACH RISOTTO

Steps:

• Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
• Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
• Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
• Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

MUSHROOM & SPINACH RISOTTO

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.

CREAMY SPINACH AND MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g

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!

SLOW COOKER MUSHROOM RISOTTO

Steps:

• Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
• Add in rice, stirring to coat for 2 minutes
• Spray the slow cooker with cooking spray and add rice mixture
• Pour in broth and season with salt and pepper to taste
• Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
• Once it's cooked, stir in peas and Parmesan cheese and mix well
• Dish and serve hot

SLOW-COOKER SPINACH & RICE

Steps:

• In a large saucepan, melt butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Add broth; bring to a simmer. Remove from heat. Stir in spinach, cream cheese, salt and pepper until blended. Transfer to a 4-qt. slow cooker. Stir in rice., Cook, covered, 3-4 hours or until rice is tender and liquid is absorbed, stirring halfway through cooking. Remove insert; top with cheddar cheese. Let stand, covered, 20 minutes. Top with bread crumbs and Parmesan cheese.

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.