Chicken Carbonara Risotto Recipes

CARBONARA CHICKEN RISOTTO

Steps:

• Cook rice according to package directions.
• Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
• Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
• Add garlic and cream, simmer until cream begins to thicken.
• Add peas and simmer until peas are heated through.
• Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
• Serve over risotto, top with bacon and extra cheese if desired.

CHICKEN CARBONARA RISOTTO

Steps:

• Treat yourself to creamy goodness for dinner tonight! In just 15 minutes, you can proudly present this easy-to-make Chicken Carbonara Risotto to the whole family. Step 1
• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté for 4 to 5 minutes, or until cooked through. Step 2
• Add in milk, soup and peas and bring to a boil. Step 3
• Stir in rice and cover. Reduce heat to medium-low and simmer for 5 minutes. Step 4
• Stir in bacon bits and Parmesan cheese.

CHICKEN CARBONARA RISOTTO

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through., Add soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes., Stir in bacon bits and Parmesan cheese.

RISOTTO "CARBONARA" MY WAY

Steps:

• In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.
• Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.

CHICKEN CARBONARA RISOTTO

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Add water, soup and peas; bring to boil. Stir in rice; cover. Simmer on medium-low heat 5 min. Remove from heat.
• Stir in bacon bits and cheese.

CHICKEN CARBONARA RISOTTO

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
• Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
• Stir in bacon bits and Parmesan cheese.

CHICKEN CARBONARA RISOTTO

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
• Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
• Stir in bacon bits and Parmesan cheese.