Chicken Artichoke Risotto With GruyÈre Cheese Recipes

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CHICKEN-ARTICHOKE RISOTTO WITH GRUYERE CHEESE



Chicken-Artichoke Risotto With Gruyere Cheese image

ReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. As a convenient one-dish meal, this elegant dish can be an easy pantry meal on its own, or deliciously accompanied by a garden salad with crusty bread. Made with protein-rich canned chicken, it's just as delicious with canned turkey or crabmeat.

Provided by cannedfood

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup sliced leek
1 cup arborio rice
1 (15 ounce) can reduced-sodium chicken broth
1/2 cup white wine
1 (10 ounce) can chicken, drained
1 (14 1/2 ounce) can artichoke hearts, drained
1/2 cup freshly grated gruyere or 1/2 cup swiss cheese
1/4 cup chopped fresh savory or 1 tablespoon dried savory
salt and pepper, to taste

Steps:

  • Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
  • Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
  • Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
  • Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.

Nutrition Facts : Calories 526.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 68, Sodium 195, Carbohydrate 57.1, Fiber 10.6, Sugar 2.4, Protein 25.9

ARTICHOKE RISOTTO: RISOTTO COI CARCIOFI



Artichoke Risotto: Risotto Coi Carciofi image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 13

1 quart chicken stock
10 baby artichokes
1 lemon, juiced
1 onion, chopped
1 clove garlic, chopped
1 tablespoon virgin olive oil
1 pound arborio rice
1/2 cup dry white wine
1/4 cup grated Sicilian pecorino
2 tablespoon fresh minced Italian parsley
1 sprig thyme, leaves removed
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Bring the chicken stock to a boil over high heat.
  • Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
  • Cook artichokes until tender, about 10 minutes.
  • In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
  • When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

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