ITALIAN CHICKEN RISOTTO RECIPES
CHICKEN RISOTTO RECIPES - BBC GOOD FOOD
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
CHICKEN RISOTTO RECIPE | ALLRECIPES
This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor.
Provided by Mairi
Categories Risotto
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.
- Pour this mixture into a 9x13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
- Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.
Nutrition Facts : Calories 566.6 calories, CarbohydrateContent 69.7 g, CholesterolContent 69.5 mg, FatContent 18.7 g, FiberContent 1.7 g, ProteinContent 27.5 g, SaturatedFatContent 5.7 g, SodiumContent 1256 mg, SugarContent 2.3 g
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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
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
- Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
- 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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