Best Sour Cream Chicken Risotto Recipes
SOUR CREAM CHICKEN RISOTTO
True risotto is made from arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier.
Provided by Annacia
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the mix according to package instructions, adding 1/2 cup more water. Five minutes before the rice is done, stir in the chicken and peas.
- Cook until rice and pasta are tender, stirring frequently.
- Remove from heat and stir in sour cream and cheese.
- Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 342.2, Fat 20.1, SaturatedFat 10.9, Cholesterol 84.1, Sodium 274.9, Carbohydrate 13.4, Fiber 3.7, Sugar 4.3, Protein 26.5
CAMPBELL'S CREAMY CHICKEN RISOTTO
Make and share this Campbell's Creamy Chicken Risotto recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet over medium-high heat, heat oil.
- Add chicken and cook until browned, stirring often.
- ADD soup, broth, water, carrot, green onions and cheese.
- Heat to a boil.
- Stir in rice.
- Reduce heat to low.
- Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 428.2, Fat 16.1, SaturatedFat 4.1, Cholesterol 73.7, Sodium 279.6, Carbohydrate 40.5, Fiber 1.1, Sugar 1.2, Protein 28.1
RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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