Cindy Lynns Tomato Chicken Risotto Recipes

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

Ingredients

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 RISOTTO

Tomato Risotto image

Provided by Paul Grimes

Categories Rice Tomato Side Parmesan Saffron Fennel White Wine Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds tomatoes
3 cups chicken stock or reduced-sodium chicken broth
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, fronds chopped and reserved for garnish, stalks discarded, and bulb finely chopped (2 cups)
1 cup finely chopped onion
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano

Steps:

Bring a large pot of water to a boil.
Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.
Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.
Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.
Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).
Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.
Serve topped with chopped fennel fronds.

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