Chicken Saffron Risotto Low Fat Recipes

CHICKEN, SAFFRON RISOTTO (LOW FAT)

Steps:

• Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
• Add saffron and rice and stir until moistened.
• Bring chicken stock to the boil, then reduce heat to simmer.
• Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
• Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
• Serve with parmesan cheese on the side - optional.
• *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.

CHICKEN AND MUSHROOM RISOTTO

Steps:

• Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
• On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
• Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
• Add one cup of the stock and continually stir whilst bringing to the boil.
• Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
• Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
• When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
• Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
• Serve warm.
• If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.

SAFFRON CHICKEN RISOTTO

Steps:

• Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
• Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
• Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.