Chicken Parmesan Risotto Recipes

PARMESAN CHICKEN RISOTTO RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
• Place a large skillet over medium-high heat, add the olive oil.
• In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
• Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
• Meanwhile, set a large stockpot or Dutch oven over medium heat, add butter. When the butter melts, add the onion and saute until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist, but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to 1/4 cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover and allow to sit for 5-10 minutes.
• While the rice is cooking, set large skillet (I wiped out the one I used for the chicken) over medium heat, add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper and lemon juice.
• Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated parmesan if desired.

CHICKEN PARMESAN RISOTTO

Steps:

• This Chicken Parmesan Risotto is comfort food at it's best! Chicken, Parmesan and tomatoes all work together to give this dish excellent flavor. Step 1
• Heat oil in a large skillet on medium-high heat. Add chicken and cook, stirring frequently, for 5 minutes, or until lightly browned. Step 2
• Add the soup, milk and cheese; mix well. Bring to a boil. Step 3
• Stir in rice and tomato; cover. Reduce heat to low and simmer for 5 minutes, or until chicken is cooked through. Stir before serving.

QUICK CHICKEN PARMESAN RISOTTO

Steps:

• Heat 1 Tbsp oil in skillet.
• Add chicken and cook until lightly browned.
• While chicken is cooking, chop tomato.
• Add soup, milk, cheese and seasoning to chicken; stir.
• Heat to boil.
• Stir in rice and tomato; cover.
• Cook on low heat for 5 minutes or until cooked through.
• Stir and serve.

15 MINUTE CHICKEN PARMESAN RISOTTO

Steps:

• Heat the oil in a skillet over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned. Remove the skillet from the heat and set aside. In a saucepan over medium-high heat, combine the cream of chicken soup, milk, Parmesan, and Italian seasoning. Mix well and bring to a boil. Add the rice, peas, and chicken. Mix well. Cover the pan and reduce the heat to a low simmer. Let the risotto cook for 5 minutes or until the rice has absorbed the liquid. Stir well, adjust the seasoning as needed, and serve.

CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM

Steps:

• Warm the chicken broth over low heat.
• In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
• Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
• In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
• Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

CHICKEN PARMESAN RISOTTO

Steps:

• Add 1 Tbsp olive oil to a large saucepan over medium heat (to cut down on dishes, use the same saucepan you're going to cook the risotto in). Sprinkle both sides of chicken breasts with 1/2 tsp salt and 1/2 tsp pepper and place in saucepan. Cook for 5-7 minutes on each side until golden and cooked through.
• Remove chicken to cutting board and once cool enough to touch, slice chicken into bite-sized pieces.
• While chicken is cooking, in a small saucepan over medium heat, bring diced tomatoes in juice and chicken broth to a simmer. Lower heat and keep mixture warm.
• In the same saucepan you cooked the chicken in, add remaining 1 Tbsp olive oil. Add diced onion and cook for about 5 minutes until soft. Add garlic and cook for another minute.
• Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it's translucent around the edges.
• Stir in about 1 1/2 cups of the tomato broth and stir occasionally until it has absorbed into rice completely, 3-4 minutes. Continue adding the mixture 3/4 cup at a time, stirring after each addition, and waiting to add more until liquid is all absorbed. Stir occasionally. Rice should be creamy and al dente when done.
• Add diced chicken, 1/4 tsp salt, 1/4 tsp pepper, dried basil, cherry tomatoes, mozzarella pearls, grated parmesan, fresh basil, and butter to rice and stir until well-combined and warmed through. Taste and add more salt if desired.
• Serve risotto on plates or in bowls and top each serving with crispy panko topping and more parmesan cheese, if desired.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

PARMESAN RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

INSTANT POT® CHICKEN RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions.
• Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
• Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
• Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.

PARMESAN RISOTTO

Steps:

• Heat chicken broth in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
• Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.