Best Mushroom Chicken Bacon Risotto With A Spinach Salad Recipes

Risotto With Spinach, White Mushrooms, and Chicken image

Provided by smp1004

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 cups low sodium chicken broth
2 minced garlic cloves
1 cup arborio rice
2 cups spinach
1 cup mushroom
8 ounces chicken breasts
1 tablespoon parmesan cheese

Steps:

Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2

Spinach, Mushroom, and Chicken Risotto for Rice Cooker image

Provided by Todd-Orange County

Categories Chicken

Time 20m

Yield 4 cup, 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
pepper
salt (kosher or sea)
1 lb skinless chicken breast, cut into 1-inch pieces
4 cups spinach, washed and dried thoroughly
3 cups chicken broth
1/4 cup grated parmesan cheese
1 cup superfino arborio medium grain rice
1 lb mushroom, crimini, sauteed

Steps:

Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
While the rice cooks, heat olive oil in a saute pan.
Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
Season to taste with freshly ground black pepper and kosher salt.