Chicken And Strawberry Risotto Recipes

SPRING PROSECCO STRAWBERRY RISOTTO FOR TWO

Steps:

• Warm broth in a saucepan over low heat.
• At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
• Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
• Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

BARBECUED STRAWBERRY CHICKEN

Steps:

• Preheat oven to 350°. In a large ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender, about 1 minute., Stir in barbecue sauce, brown sugar, vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Return chicken to pan. Bake until a thermometer reads 165°, 12-15 minutes. Stir in strawberries.

CHICKEN AND VEGGIE RISOTTO BAKE

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.

STRAWBERRY RISOTTO

Steps:

• Heat stock and keep warm.
• Heat oil in a heavy-bottomed pot and saute onion until it softens.
• Add strawberries and cook until they lose their color and soften, stirring often.
• Stir in the Marsala and cook until it is almost absorbed.
• Stir in the rice and cook about 30 seconds.
• Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
• Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

CHICKEN RISOTTO

Steps:

• Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
• Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
• Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
• Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.

CHICKEN AND STRAWBERRY RISOTTO

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in rice; cook and stir until rice becomes soft and slightly transparent, about 5 minutes.
• Stir 1 cup of chicken stock and white wine into the rice mixture. Cook and stir, adding more chicken stock as it is absorbed, until rice is fluffy and soft, 10 to 12 minutes. Remove from heat.
• Mix strawberries and chicken breast into the rice mixture. Stir in Parmesan cheese, heavy cream, salt, and pepper until well mixed. Transfer to a serving dish.

STRAWBERRY RISOTTO

Steps:

• Heat stock in medium saucepan, and keep it at a low simmer, covered.
• Melt butter over low heat in large, heavy-bottomed pan.
• Sauté onion until softened but not brown, 5 to 10 minutes.
• Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
• Increase heat to medium-low and add wine. Cook until it evaporates.
• In a bowl, mash berries roughly with potato masher.
• Set aside.
• Begin adding stock, one ladleful at a time, cooking and stirring constantly.
• Add another ladleful when the previous is just about absorbed.
• Keep pot at a low but active simmer.
• You'll be stirring and adding for about 20 minutes.
• Halfway through cooking process, add mashed berries.
• When rice is almost tender, stir in cream and season with salt and pepper.

QUICK CHICKEN RISOTTO

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
• Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
• Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.