Best Risotto Style Soup Recipes

CHICKEN " SOUP " RISOTTO STYLE!

Chicken

Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.

Provided by Amy Duchesne

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breasts or 6 chicken thighs, cubed
2 medium sized onions, diced
5 medium carrots, cut the way you want
3 celery ribs, sliced
1 cup sushi rice or 1 cup arborio rice, must use rice that will absorb all the liquid
1 (500 g) box chicken stock
3 cups water
2 tablespoons concentrated chicken bouillon
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/4-1/2 teaspoon dried rosemary
salt and pepper

Steps:

On med-high heat sauté cubes of chicken in olive oil until cooked through.
Add some salt and pepper to taste.
Add veggies, herbs, and salt again for flavor and to sweat the veggies
Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
Bring to a boil and reduce heat.
Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

Nutrition Facts : Calories 526.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 96.5, Sodium 415.5, Carbohydrate 56.4, Fiber 4.8, Sugar 8.5, Protein 38

RISOTTO-STYLE SOUP

Risotto-Style Soup image

Like risotto but not the hassle of making it? This Risotto-Style Soup has the creamy texture you like and is a cinch to make.

Provided by My Food and Family

Categories Meal Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup butter
1/2 cup chopped onions
1 cup medium-grain white rice, uncooked
1-1/4 qt. (5 cups) water
1 Tbsp. WYLER'S Instant Bouillon Beef Flavored Granules
1/2 cup dry white wine
1/2 lb. frozen Italian-style mini meatballs (about 18)

Steps:

Melt butter in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 3 min.
Meanwhile, bring water to boil in medium saucepan. Remove from heat. Add bouillon granules; stir until dissolved.
Stir wine and 1 cup bouillon into rice mixture. Bring to boil; simmer on medium-low heat 10 to 15 min. or until rice is tender and liquid is absorbed, stirring frequently.
Add remaining bouillon and meatballs; mix well. Bring to boil on medium heat; simmer on medium-low heat 15 to 20 min. or until thickened and heated through, stirring occasionally.

Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 1 g, Protein 8 g

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