Creamy Chicken Risotto Recipes
CAMPBELL'S CREAMY CHICKEN RISOTTO
Make and share this Campbell's Creamy Chicken Risotto recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet over medium-high heat, heat oil.
- Add chicken and cook until browned, stirring often.
- ADD soup, broth, water, carrot, green onions and cheese.
- Heat to a boil.
- Stir in rice.
- Reduce heat to low.
- Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 428.2, Fat 16.1, SaturatedFat 4.1, Cholesterol 73.7, Sodium 279.6, Carbohydrate 40.5, Fiber 1.1, Sugar 1.2, Protein 28.1
INSTANT POT® CHICKEN RISOTTO
No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot®, you'll never make it any other way.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 65 g, Cholesterol 68.8 mg, Fat 18.4 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 924.1 mg, Sugar 1.3 g
CREAMY CHICKEN RISOTTO
Chock full of chicken, carrots and green onion, this creamy rice dish is made special with a mixture of Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, Campbell's® Condensed Chicken Broth and Parmesan cheese.
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in skillet. Add chicken and cook until browned, stirring often.
- Add soup, broth, water, carrot, green onions and cheese. Heat to a boil. Stir in rice. Cover and cook over low heat 25 minutes or until done.
Nutrition Facts : Calories 392.5 calories, Carbohydrate 46.1 g, Cholesterol 68.8 mg, Fat 9 g, Fiber 2.4 g, Protein 29.5 g, SaturatedFat 2.2 g, Sodium 998.2 mg, Sugar 2.1 g
CHICKEN & MUSHROOM RISOTTO
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium
SOUR CREAM CHICKEN RISOTTO
True risotto is made from arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier.
Provided by Annacia
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the mix according to package instructions, adding 1/2 cup more water. Five minutes before the rice is done, stir in the chicken and peas.
- Cook until rice and pasta are tender, stirring frequently.
- Remove from heat and stir in sour cream and cheese.
- Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 342.2, Fat 20.1, SaturatedFat 10.9, Cholesterol 84.1, Sodium 274.9, Carbohydrate 13.4, Fiber 3.7, Sugar 4.3, Protein 26.5
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