Best Chicken And Kale Risotto Recipes

SPICY SWEET PEA RISOTTO WITH CHICKEN AND KALE image

Yield 2 plates

Number Of Ingredients 10

1.5 C Chicken Stock, veg stock, or water
3 tbsp evoo
1 lb. chicken breast, cut into chunks
Sea Salt
1 tbsp butter
1/2 c diced onion
2 c sweet potatoes, peeled and cut into medium chunks (about 3 cups)
1 tbsp minced fresh gingerroot
2 c green or red kale, torn into pieces
1/2 c grated raw cheese

Steps:

Place water or stock in pot on stove to warm. Heat skillet over med-high heat until hot. Add 2 tbsp evoo and swirl to coat pan. Add chicken and pinch of salt. Saute 5 min, until chicken pieces have slightly browned. Remove chicken from pan with slotted spoon and reserve on plate. Add remaining 1 tbsp of evoo and 1 tbsp butter to pan. When foam from butter subsides, add onion, saute for 3 min until translucent. Add sweet potato, ginger root, salt. Saute sweet potatoe for 3-5 min, until browned. Add 1/4 c stock and stir while scraping brown bits from pan. When almost all liquid is gone, add 1/4 c of stock. Continue to add liquid after previous addition has evaporated until sweet potato is almost tender. With the last addition of liquid, add the cooked chicken, stirring together. Cook until sweet potato has a little bite but is not mushy, about 12 minutes. Remove from head, add kale, and mix well. Top with cheese and serve.

Chicken and Kale Risotto image

Provided by Jessica Dayon

Categories Chicken

Time 1h

Number Of Ingredients 9

2 boneless skinless chicken breasts
5-6 kale leaves, chopped
1 onion, chopped
4 slices bacon, chopped
olive oil
kosher salt and pepper
3 Tbsp pine nuts
4 c chicken broth
1 c arborio rice

Steps:

1. Preheat oven to 350F.
2. Line a baking tray with foil and put the chicken breasts and the sliced bacon on it. Drizzle the with olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
3. Then take the tray out and add kale, onion, and pine nuts. Put the tray back in the oven and bake for 15-20 minutes longer, or until the chicken is cooked.
4. Meanwhile, bring broth to a simmer and keep warm. In a large pan, add 2 tablespoons olive oil and the rice. Cook over medium heat, stirring occasionally, until opaque, about 2-3 minutes. Add 1/2 cup broth to the rice and cook stirring constantly until the broth is absorbed. Continue doing this until all of the broth is gone.
5. When the chicken is finished, chop the breasts into bite-sized chunks and add them to the finished rice. Add the rest of the ingredients from the baking tray to the rice as well and stir to combine. Serve right away.