Best Chicken And Vegetable Risotto Recipes

Chicken and Vegetable Risotto image

Provided by Ck2plz

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced mushrooms
1/2 cup chopped onion
4 garlic cloves, minced
1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes
3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves
6 cups redcued sodium chicken broth
1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice
1 lb chicken tenders, cut into 1/2 inch pieces, cooked
2 cups broccoli florets, cooked crisp-tender
4 plum tomatoes, seeded, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

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 and Veggie Risotto Bake image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2 medium onions, chopped (1 cup)
1 tablespoon finely chopped garlic
1 1/2 cups uncooked short-grain Arborio rice
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
3 medium carrots, cut into 1/2-inch slices (1 cup)
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
3 cups shredded cooked chicken
3/4 cup shredded Parmesan cheese (3 oz)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

Nutrition Facts : Calories 400, Carbohydrate 37 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg