CHICKEN RISOTTO RECIPES EASY RECIPES

CHICKEN RISOTTO RECIPES - BBC GOOD FOOD

Chicken risotto recipes - BBC Good Food image

Explore our comforting, one-pot chicken risotto recipes, from more traditional versions using arborio rice to alternatives featuring pearl barley.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES

Chicken and mushroom risotto recipe | Jamie Oliver recipes image

A classic risotto for winter comfort... but with a fuss-free twist.

Yield 4

Number Of Ingredients 8

Ingredients

25 g dried porcini mushrooms
4 x 125 g free-range chicken thigh fillets
1 clove of garlic
400 g Arborio risotto rice
1 litre of organic chicken stock
4 sprigs of fresh thyme
50 g unsalted butter
80 g Parmesan cheese

Steps:

1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

Nutrition Facts : Calories 750 calories, FatContent 26.7 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 43.7 g protein, CarbohydrateContent 88.9 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1.17 g salt, FiberContent 3.8 g fibre

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EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving

1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

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ROAST CHICKEN RISOTTO WITH CHICKEN CRACKLING RECIPE - BB…

Elevate a standard risotto to something out-of-this-world with a few tweaks. It’s great for using up leftover roast chicken. Finish with drops of truffle oil
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Category Dinner
Calories 680 calories per serving

Check the consistency of the risotto again – the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.

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ONE-POT CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD

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Calories 615 calories per serving

When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES

A classic risotto for winter comfort... but with a fuss-free twist.
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Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving

1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

See details

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Check the consistency of the risotto again – the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.

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