ZUCCHINI RISOTTO
This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.
Provided by LitleLisa1
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
- Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
- When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 71.2 g, Cholesterol 9.5 mg, Fat 4.1 g, Fiber 3.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 699.2 mg, Sugar 5.9 g
SPICY CHICKEN AND ZUCCHINI RISOTTO
Make and share this Spicy Chicken and Zucchini Risotto recipe from Food.com.
Provided by Bonjour Elle
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
- Make up chicken stock with 1 pint boiling water.
- Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
- For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
- Add a splash of white wine and stir for a further 15 or so seconds.
- Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
- In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
- Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.
Nutrition Facts : Calories 645.6, Fat 40.3, SaturatedFat 10.5, Cholesterol 108.3, Sodium 805.1, Carbohydrate 37, Fiber 2.9, Sugar 6.2, Protein 35.1
CREAMY SPICY CHICKEN RISOTTO
This was one of those accidents that turned out quite well! You could substitute the Chicken drumsticks with cubed boneless breast/thighs if you're not a big fan of drumsticks
Provided by AnnieSoptera
Categories Chicken Thigh & Leg
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large wok with lid (if you don't have one with a lid use a frying pan for the lid or even just use a large pot) add 2 tablespoons of Oil and fry chicken till slightly undercooked. While frying, add a teaspoon of cayenne pepper scattered on the chicken and the juice of half a lemon. Salt and Pepper to taste.
- Remove Chicken, and add the rest of oil to the same wok. Sautee onions and garlic until soft.
- Add rice and stir till rice is lightly browned.
- Add the chicken broth and stir once in a while and bring to a boil.
- Add the Basil, rest of Cayenne Pepper and mushrooms. Stir in for 5 minutes.
- Put chicken drumsticks on top, stir if you have to, (i.e. if you used cubed boneless chicken breast instead) and cover and let simmer until rice is soft and chicken is cooked through.
- Add the rest of the lemon juice and parmesan to your liking and serve hot.
Nutrition Facts : Calories 473, Fat 16.9, SaturatedFat 3.3, Cholesterol 59.1, Sodium 571.9, Carbohydrate 56.7, Fiber 2.3, Sugar 1.3, Protein 22.4
SPICY LEMON CHICKEN RISOTTO
Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!
Provided by Jac8136
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
- Add the chicken and marinate for as long as possible.
- Grill until chicken is cooked through.
- Keep warm.
- If you prefer you can cut the chicken into small pieces before you marinate it.
- To make the risotto bring the chicken stock to a simmer.
- Keep hot on a low gas.
- Saute onion and garlic in olive oil.
- Add rice and stir until mixture is coated in oil.
- Add more oil if necessary.
- Add wine and stir until absorbed.
- Add half of the lemon juice and stir until absorbed.
- Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
- If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
- Place spinach leaves in a colander and blanch with boiling water.
- Drain and transfer to a bowl.
- Stir through remaining lemon juice and finely chopped lemon rind.
- Stir spinach mix through risotto.
- Season to taste with sea salt and cracked black pepper.
- Slice cooked chicken into small strips and stir through risotto.
- Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
CHICKEN, RED PEPPER AND CHORIZO RISOTTO
An Italian dish made with typically Spanish ingredients that is good accompanied with French wine. A great celebration of Europe! Can be made with spicy chorizo for those who fancy a bit of heat.
Provided by PaulInCharentes
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the chicken stock in a pan until just boiling. Leave on simmer. Place four bowls (in which the risotto will be for served) somewhere to warm.
- As the stock is heating, in a separate large saucepan, heat butter and 2 tablespoons of olive oil. When hot, add the chicken breasts and seal all around until some of the flesh is browning slightly. Season the breast with a little salt and pepper as they cook. Remove the pan from the heat and remove the chicken breasts, placing them straight into the simmering stock. Retain butter, oil and chicken juices in the pan.
- Cook the chicken breasts in the stock for 10 minutes and then remove, placing them on a clean plate or chopping board to cool a little. Leave the stock on simmer.
- Whilst the chicken is cooling, reheat the pan that the chicken was cooked in. Fry the cubed red pepper in this pan until the colour changes from bright red to a softer colour red (this will only take a minute or so). Add the cubed chorizo to the pepper and stir fry both together until the chorizo has released oil but is not overcooked (this will take about two minutes).
- Use a straining spoon to remove the cooked pepper and chorizo from the pan and place it to one side in a clean dish.
- Add the chopped shallots (or onion) to the pan that the pepper and chorizo were cooked in and soften over a low heat for a few minutes. It will absorb the chorizo oil as it cooks so that no flavour is lost.
- While the shallots (or onion) are cooking, tear the chicken breast into small pieces, less than bite size. This is best done with fingers or forks (not a knife) to get rough texture on the chicken surfaces. Leave the chicken pieces on the plate or board.
- When the shallots (or onion) are cooked add a little more oil to the pan and turn up the heat. As soon as the pan is hot, add the rice to the pan and stir until the rice is translucent (about 2 minutes) then immediately add the glass of Vermouth/wine mixture - this will steam, so be ready for that - and continue to stir.
- Just before all of the Vermouth/wine has been absorbed by the rice turn down the heat to medium and start adding the hot stock, one ladle at a time. Stir between additions of stock and add the next ladle just before the one before has been absorbed into the rice mixture.
- After about 15 minutes, two thirds of the stock should have been added. At this point return the chicken, pepper and chorizo to the pan add continue to add the remaining stock, one ladle at a time.
- After a further 8-10 minutes of cooking all of the stock should have been incorporated and the risotto should be creamy but still slightly wet. It is almost ready for serving. Turn the heat off.
- Immediately add the Parmesan to the risotto and stir this in gently. It will create the final degree of creaminess needed.
- Serve the risotto into warm bowls, for eating with a spoon. No garnish is required because the risotto is packed with flavour, but if you want to garnish, top with some chopped flatleaf parsley This dish goes well with a glass of cold dry white Muscadet sur Lie or with a slightly peppery red Cotes du Rhone.
LEMON PEPPER CHICKEN AND ZUCCHINI RISOTTO
This is a nice risotto. I serve the chicken and zucchini along side the rice although you can dice the chicken and zucchini and mix it into the rice at the end.
Provided by Computer Chef
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat chicken with 2 tsp lemon pepper, salt, coriander.
- Coat zucchini lightly with oil and 1 tsp lemon pepper.
- Heat large pan on medium heat.
- Add 1/2 tbsp butter and 1/2 tbsp oil to pan and sauté zucchini 5-8 minutes then remove.
- Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
- Add chicken and brown on both sides, then remove.
- Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
- Deglaze pan with wine.
- Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
- Add remaining butter and parmesan to rice to finish.
Nutrition Facts : Calories 609.7, Fat 28.3, SaturatedFat 11.4, Cholesterol 81.8, Sodium 420.8, Carbohydrate 48, Fiber 2, Sugar 2.4, Protein 30.5
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