CHICKEN RISOTTO (WITH VEGETABLES)
Steps:
- Heat the chicken stock, and keep warm.
- Heat oil and butter in a large saucepan. Add the onion and cook until clear.
- Add in the diced chicken and fry until the outside is just white (not fully cooked).
- Add bell pepper and zucchini to the chicken and cook an additional 3-4 minutes
- Add the rice. Stir to coat fully in butter/oil
- Add the hot chicken stock in - 1 ladle at a time - to the chicken and rice mixture, stirring often. Add more as the stock is absorbed.
- Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
- Continue until rice is fully cooked and the dish is creamy.
- Stir in the Parmesan cheese and black pepper.
Nutrition Facts : Calories 595 kcal, Carbohydrate 55 g, Protein 51 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 132 mg, Sodium 770 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
CHICKEN AND VEGGIE RISOTTO BAKE
Creamy rice pairs well with chicken and veggies in this delicious baked risotto - a tasty Italian side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 15
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
VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
Nutrition Facts :
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
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