Chicken Tomato Risotto Recipes

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TOMATO CHICKEN RISOTTO



Tomato chicken risotto image

(a Claire K Creations mum's original recipe)

Provided by Claire K Creations

Number Of Ingredients 10

300g (11oz) chopped chicken breast, cooked
1/2 cup frozen peas
2 cups chicken stock mixed with two cups of water (1L liquid total)
1 large onion, diced
2 cloves of garlic, crushed
1 1/2 tins of chopped tomato
a few basil leaves
1/4 cup grated parmesan
2 cups arborio rice
1 tbsp olive oil

Steps:

  • Heat the oil in a large pan over medium heat. Cook the onion and garlic until transparent. Add the rice and stir until glistening.
  • A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly.
  • Add the tinned tomato and basil. Stir through the cooked chicken then add the frozen peas.
  • When the peas are heated through, add the parmesan and season to taste.
  • Serve piping hot with a sprinkle of parmesan or freeze for quick, easy meals.

Nutrition Facts : Calories 490420 calories

CHICKEN & TOMATO RISOTTO



Chicken & Tomato Risotto image

If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" -Lorraine Caland Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

3 cups chicken broth
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
1 garlic clove, minced
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce
1/4 cup grated Parmesan cheese

Steps:

  • In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.

Nutrition Facts : Calories 462 calories, Fat 14g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1186mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.

TOMATO-CHICKEN RISOTTO



Tomato-Chicken Risotto image

Make Tomato-Chicken Risotto tonight for some creamy comfort food. Tomato-Chicken Risotto is made with a tasty sauce that blends cream cheese and tomatoes.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 10

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cans (14.5 oz. each) diced tomatoes, drained, divided
1/3 cup KRAFT Zesty Italian Dressing, divided
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 carrots, chopped
1 onion, chopped
1-1/2 cups long-grain white rice, uncooked
1 jalapeño pepper, cut lengthwise in half, seeded
5-1/2 cups hot water
1/3 cup chopped fresh cilantro

Steps:

  • Blend cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
  • Cook carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add peppers; stir. Gradually add 1-1/2 cups hot water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
  • Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove and discard pepper halves. Stir in cilantro.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

CREAMY TOMATO RISOTTO



Creamy tomato risotto image

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 11

400g can chopped tomato
1l vegetable stock
knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomato, halved
small pack basil, roughly torn
4 tbsp grated parmesan

Steps:

  • Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  • Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
  • Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  • Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

CHICKEN RISOTTO



Chicken Risotto image

The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

1 quart low-sodium chicken broth
2 skinless, boneless chicken breast halves (3/4 pounds), butterflied and separated into cutlets
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter, divided
1 medium yellow squash (8 ounces), cut into 1/4-inch-thick rounds (about 2 cups)
1 medium yellow onion, finely chopped (1 1/2 cups)
1 1/4 cups Arborio rice
1/2 cup dry white wine
8 ounces thin asparagus, trimmed and cut into 2-inch pieces (1 1/2 cups)
2 ounces grated Parmigiano-Reggiano or Parmesan (packed 1/2 cup), plus more for serving

Steps:

  • Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
  • Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
  • Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
  • Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.

EASY BAKED TOMATO RISOTTO



Easy baked tomato risotto image

Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe

Provided by Cassie Best

Categories     Dinner

Time 20m

Number Of Ingredients 18

25g butter
1 onion, chopped
3 garlic cloves, crushed
300g risotto rice
1 vegetable or chicken stock cube, or use 700ml fresh stock
400g can cherry tomatoes
50g parmesan or vegetarian alternative, grated
small handful of basil, leaves picked
weighing scales
measuring jug
chopping board
sharp knife
garlic crusher
can opener
grater
large ovenproof pan with a lid
wooden spoon
oven gloves

Steps:

  • Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
  • If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
  • Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
  • Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
  • Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

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