Chicken Mushroom And Parsley Risotto Recipes

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CHICKEN, MUSHROOM AND PARSLEY RISOTTO



Chicken, Mushroom and Parsley Risotto image

Provided by Gourmet Garden

Categories     Side Dishes,

Yield 4

Number Of Ingredients 11

2 tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 onion, diced
2 cups arborio rice
4 cups chicken stock
1 tbsp olive oil
1 cup mushrooms
1 cup cherry tomatoes, halved
1 zucchini, sliced
1 tbsp Gourmet Garden Parsley Stir-In Paste
2 tbsps grated Parmesan

Steps:

  • Heat olive oil in a large pan. Sauté cubed chicken & diced onion for 4-5 minutes.
  • Stir in risotto rice. Cook, stirring, for 3 minutes. Gradually add chicken stock, stirring until fully absorbed before adding more. Continue gradually adding chicken stock until rice mixture is creamy and tender.
  • Heat olive oil In a small skillet over medium-high heat. Sauté mushrooms, cherry tomatoes & zucchini until softened.
  • Stir into risotto with Gourmet Garden Parsley Stir-In Paste. Serve with shredded parmesan. Enjoy!

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS



Pressure-Cooker Risotto with Chicken and Mushrooms image

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 30m

Yield 4 servings.

Number Of Ingredients 13

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

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