RISOTTO RECIPES CHICKEN RECIPES
CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, FatContent 22 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 2 milligram of sodium
CHICKEN RISOTTO RECIPE - OLIVEMAGAZINE
Cook a dinner you can count on tonight. This easy risotto recipe comes flavoured with chicken thighs, smoked bacon lardons and plenty of parmesan
Provided by Anna Glover
Categories Meat and poultry
Total Time 1 hours
Number Of Ingredients 11
Steps:
- Heat the oil in a deep, wide frying pan over a medium-high heat and fry the lardons for 5-6 minutes until golden and crisp. Scoop out onto a plate. Reduce the heat to medium and add 1 tbsp butter to the pan, mix with the bacon fat and oil, and toss in the onion. Fry for 10-15 minutes until very soft and translucent. Stir in the chicken pieces, and fry for another 6-8 minutes until seared all over and turning lightly golden. Add the garlic and fry for a minute more.
- While the chicken and onion are cooking, tip the stock into a large saucepan and bring to a gentle simmer, then turn the heat to low and keep warm on the back of the hob. Sprinkle the rice over the chicken, and stir to coat the rice in the oil and butter. Cook for 2-3 minutes, then pour in the wine. Stir until mostly absorbed, then add the hot stock, a ladleful at a time, stirring continually. Wait until each ladleful of stock has been absorbed before adding the next one.
- Keep adding the stock until the rice is tender with a little bite, about 20 minutes (you may not need all the stock). If you’ve used all the stock but the grains are still firm, add a splash of water and keep stirring until tender.
- Remove the risotto from the heat, and fold in the parmesan, cooked lardons, parsley, and the remaining 1 tbsp butter. Cover and rest for 5 minutes before serving.
Nutrition Facts : Calories 701 calories, FatContent 26 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fibre, ProteinContent 41 grams protein, SodiumContent 3000 milligrams of sodium
More about "risotto recipes chicken recipes"
WILD MUSHROOM, CHICKEN & BACON RISOTTO - BBC GOOD FOOD
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Italian
Calories 785 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Italian
Calories 785 calories per serving
- Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
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CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 804 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 804 calories per serving
- A classic Italian dish that's hard to beat.
- Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
- After a minute the rice will look slightly translucent. Add the wine and keep stirring.
- Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
- Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
- Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
- Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.
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PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 636 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 636 calories per serving
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
- 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.
- 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.
- 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.
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MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
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EASY RISOTTO RECIPES - OLIVEMAGAZINE
Try one of our best risotto recipes for a midweek meal, a summer dinner party or as wintery comfort food. From simple butternut to impressive radicchio and pancetta; we've got every occasion covered
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ROAST CHICKEN & PEA RISOTTO RECIPE | BBC GOOD FOOD
Make something special from your leftover roast chicken with this rich, creamy recipe
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine British
Calories 641 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine British
Calories 641 calories per serving
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
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CHICKEN RISOTTO RECIPE | MARTHA STEWART
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…
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CHICKEN RISOTTO RECIPE | MARTHA STEWART
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 …
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SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES ...
Jan 22, 2020 · Authentic Italian saffron risotto is usually made with homemade meat broth (beef or chicken). If you want you can replace it with vegetable stock. for a vegetarian saffron risotto recipe. Saffron risotto, made according to the traditional risotto Milanese recipe, …
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