Comforting Chicken Cranberry And Mushroom Risotto Recipes

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CHICKEN, MUSHROOM AND CARAMELIZED ONION RISOTTO

Make and share this Chicken, Mushroom and Caramelized Onion Risotto recipe from Food.com.

Provided by DrGaellon

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14



Chicken, Mushroom and Caramelized Onion Risotto image

Steps:

  • Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside.
  • Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes.
  • Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.

Nutrition Facts : Calories 693.4, Fat 26.6, SaturatedFat 8.1, Cholesterol 80.3, Sodium 1552.2, Carbohydrate 68.1, Fiber 3.4, Sugar 4, Protein 40

4 tablespoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1/2 lb mushroom, sliced
2 tablespoons balsamic vinegar, to taste
1 1/2 cups uncooked arborio rice
1/4 cup dry white wine
7 cups hot chicken broth, kept at the simmer
2 tablespoons butter
2 cups chopped roasted chicken breast
salt, to taste
ground black pepper
2 tablespoons chopped fresh thyme
1/4 cup grated parmesan cheese

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

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14



Risotto with Chicken and Mushrooms image

Steps:

  • In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

1 carton (32 ounces) chicken broth
1 to 1-1/2 cups water
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

MUSHROOM CHICKEN RISOTTO

My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe. This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly.

Provided by SoChic

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Mushroom Chicken Risotto image

Steps:

  • Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
  • Combine flour, salt, pepper, and garlic.
  • Dredge chicken in flour mixture.
  • Heat oil in heavy dutch oven.
  • Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
  • Add onion and cook 3 minutes, until translucent.
  • Add arborio rice and wine and heat through.
  • Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
  • Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
  • As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
  • After all the broth has been added, taste the rice. If it is not done (still with some bite in the center), add water until it is cooked.
  • Stir in the chicken and mushroom mixture.
  • Add butter and parmesan cheese and stir until melted.
  • Serve with asparagus or a fresh green salad.

Nutrition Facts : Calories 1144.1, Fat 50.5, SaturatedFat 23.7, Cholesterol 155.7, Sodium 2365.9, Carbohydrate 111.3, Fiber 5, Sugar 4.5, Protein 52.4

1 lb chicken breast, cut into 1-inch cubes
1/2 cup all-purpose flour
2 tablespoons olive oil
1 cup onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 (16 ounce) package arborio rice
1/2 cup dry white wine
8 ounces fresh mushrooms, gourmet blend if available
1 (48 ounce) can chicken broth
1/2 cup butter
1 cup parmesan cheese, freshly grated

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