Best Chicken Saffron Risotto Low Fat Recipes

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SAFFRON CHICKEN RISOTTO



Saffron Chicken Risotto image

Make and share this Saffron Chicken Risotto recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 lbs boneless skinless chicken breasts
salt
1 dash white pepper
1 dash ground red pepper
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup sliced green onion
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1 tablespoon butter
1 cup arborio rice
1 pinch powdered saffron
1/3 cup dry white wine
2 cups chicken broth, heated and kept warm
3 cups hot water
1/3 cup grated parmesan cheese
1/3 cup sliced black olives
1/3 cup heavy cream

Steps:

  • Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
  • Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
  • Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.

Nutrition Facts : Calories 597.1, Fat 22.7, SaturatedFat 9.7, Cholesterol 151.1, Sodium 833.9, Carbohydrate 45.2, Fiber 2.9, Sugar 2.3, Protein 46.7

SIMPLE BUT AMAZING! SAFFRON RISOTTO



Simple but Amazing! Saffron Risotto image

This was the dish i first tried saffron in, so amazilngly good! and the best risotto i have ever had! You must try this

Provided by Aleigha Nicole

Categories     Lunch/Snacks

Time 35m

Yield 4 People, 4 serving(s)

Number Of Ingredients 8

1 liter chicken stock or 1 liter vegetable stock
1/2 teaspoon saffron thread
1 tablespoon hot water
60 g unsalted butter
2 tablespoons virgin olive oil
1 onion, finely chopped
250 g arborio rice
pecorino cheese or parmesan cheese, Grated, to serve

Steps:

  • Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
  • Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
  • Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
  • Serve imediatly with cheese.

Nutrition Facts : Calories 494.1, Fat 22.3, SaturatedFat 9.6, Cholesterol 39.9, Sodium 366.1, Carbohydrate 61.3, Fiber 2.1, Sugar 5.2, Protein 10.8

LEMON & SAFFRON RISOTTO



Lemon & Saffron Risotto image

Make and share this Lemon & Saffron Risotto recipe from Food.com.

Provided by mortarandpestle

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups arborio rice
3 tablespoons olive oil
90 g butter
1 tablespoon garlic, crushed
150 ml dry white wine
5 1/2 cups vegetable stock, warm
25 g parmesan cheese
25 g pecorino cheese
25 g mozzarella cheese
1 teaspoon salt
1 teaspoon pepper
1 pinch saffron thread
100 ml lemon juice
30 g parmesan cheese, shaved, for serving

Steps:

  • Add saffron threads to some boiling water and leave to steep.
  • Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stirring until coated and glossy, but not coloured.
  • Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
  • Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.
  • Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.
  • Add the remaining butter and the cheeses. Season with salt and pepper.
  • Serve immediately with shaved parmesan.

Nutrition Facts : Calories 501.8, Fat 23.9, SaturatedFat 11.5, Cholesterol 47.8, Sodium 692.4, Carbohydrate 56.5, Fiber 2.1, Sugar 0.9, Protein 10.5

CHICKEN AND MUSHROOM RISOTTO



Chicken and Mushroom Risotto image

I love risottos, and after undergoing several adaptations over the years believe me when I say that this recipe has been tried and tested! This is a recipe that's quite close to me as it's one of the first things I learnt how to cook, and it's the first I created on my own, so I hope you enjoy. As with all risottos, you know the deal, the key is to continually stir the rice to release the starch.

Provided by Hayley_11

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

500 g chicken thigh pieces, diced, skin and excess fat removed
1 onion, diced
1 teaspoon minced garlic
500 g arborio rice
1/2 cup white wine (I must stress to use a quality white wine! Don't use something that you wouldn't drink, believe me, )
1 pinch saffron strands, soaked in a little water for atleast 1 hour or 1/4 teaspoon immitation saffron
4 -6 cups chicken stock, warmed
8 large mushrooms, sliced (cup mushrooms work best)
1 bunch english spinach or 100 -200 g Baby Spinach, roughly chopped
pepper
olive oil
parmesan cheese (optional)

Steps:

  • Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
  • On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
  • Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
  • Add one cup of the stock and continually stir whilst bringing to the boil.
  • Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
  • Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
  • When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
  • Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
  • Serve warm.
  • If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.

Nutrition Facts : Calories 863.5, Fat 23.1, SaturatedFat 6.4, Cholesterol 112.2, Sodium 511.6, Carbohydrate 115.6, Fiber 6.3, Sugar 6.5, Protein 40

CHICKEN PICCATA LOW FAT



Chicken Piccata Low Fat image

There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!

Provided by Rita1652

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour (for dredging)
1/2 cup low sodium chicken broth
1 shallot, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

  • Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
  • Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
  • Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
  • Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

Nutrition Facts : Calories 219.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 275.3, Carbohydrate 8, Fiber 0.4, Sugar 0.3, Protein 26.8

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