CREAMY RISOTTO
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
- Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
- Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
TOMATO AND PARMESAN RISOTTO
Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Summer Risotto Rice Tomato Parmesan Garlic Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
- Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
CHICKEN AND CHORIZO RISOTTO
Although this isn't made with risotto rice, the richness of the chorizo and the addition of butter and Parmesan cheese make this a nice rich meal, and more similar to risotto than a normal rice dish. Always a favourite with our family!
Provided by amlawren
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
- In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm
- Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
- Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
- Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.
TOMATO-CHICKEN RISOTTO
Make Tomato-Chicken Risotto tonight for some creamy comfort food. Tomato-Chicken Risotto is made with a tasty sauce that blends cream cheese and tomatoes.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Blend cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
- Cook carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add peppers; stir. Gradually add 1-1/2 cups hot water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
- Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove and discard pepper halves. Stir in cilantro.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM
Steps:
- Warm the chicken broth over low heat.
- In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
- Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
- In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
- Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.
CHICKEN AND VEGETABLE RISOTTO
Make and share this Chicken and Vegetable Risotto recipe from Food.com.
Provided by Ck2plz
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
- Place chicken broth into medium saucepan; bring to a boil over high heat.
- Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
- Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 505.9, Fat 5, SaturatedFat 1.6, Cholesterol 68, Sodium 1566.1, Carbohydrate 69.8, Fiber 3.8, Sugar 4.2, Protein 42.6
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.
CINDY LYNN'S TOMATO-CHICKEN RISOTTO
This is my modified version of a recipe from my Rival's Crockpot Cooking cookbook. It is quick and easy to slap together and tastes very much like Spanish Rice with chicken rather than burger. It was a major hit with everyone in my family recently. I hope you enjoy it too!
Provided by Cindy Lynn
Categories One Dish Meal
Time 8h10m
Yield 2 1/2-3 quarts, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken pieces, pat dry, then brown and place in crockpot.
- Combine remaining ingredients except the Parmesan cheese.
- Pour over chicken.
- Cover and cook on Low setting for 5 to 8 hours.
- Just before serving, sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 943.7, Fat 52, SaturatedFat 14.9, Cholesterol 255.4, Sodium 832.7, Carbohydrate 46.5, Fiber 3.3, Sugar 5.8, Protein 68.5
CHICKEN RISOTTO
This is a very good recipe for my son who is 2 years old. He isn't one for chicken, but will eat this. I put individual servings for him into the freezer so when the hubby and I eat something that we know he won't eat, I just pop this in the microwave. Very easy and satisfying. From Betty Crocker's Slow Cooker Meals Feb 06
Provided by Smilyn
Categories One Dish Meal
Time 7h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
- Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).
- Stir in rice and butter.
- Increase heat setting to HIGH.
- Cover; cook 5 minutes until rice is tender.
- Stir in soup and cheese.
- Cover; cook 10 - 15 minutes or until thoroughly heated.
- Serve immediately.
- Appx. 1 1/2 cups per serving for adults.
Nutrition Facts : Calories 530.4, Fat 17.9, SaturatedFat 8, Cholesterol 123.2, Sodium 960, Carbohydrate 48.5, Fiber 1.6, Sugar 2.1, Protein 40.9
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