Creamy One Pot Chicken And Orzo Risotto With Bacon Recipes

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ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA



One Pot Italian Chicken & Orzo / Risoni Pasta image

RECIPE VIDEO ABOVE. A super tasty and quick meal all made in one pot! Chicken infused with Italian flavours and a rich tomato basil orzo / risoni pasta. Refer to the notes for how to skip the marinating time and also how to cook the chicken WITH the risoni. Feel free to add or substitute the capsicum / bell peppers in this!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     One Pot

Time 35m

Number Of Ingredients 20

2 tbsp white wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp Italian herb mix ((or make your own with basil, parsley, oregano))
1 garlic clove (, minced)
1/2 tsp salt + black pepper
1 tbsp olive oil
4 x 110 - 120g/4oz chicken breasts (, skinless and boneless (Note 1))
1/2 tbsp olive oil ((if required))
1 small onion (, finely chopped (brown, white, yellow))
1 garlic clove (, minced)
1 red capsicum / bell pepper (, chopped)
1 1/2 cups risoni / orzo pasta ((Note 2))
400 g / 14 oz can crushed tomato
3 cups chicken stock / broth
1 tsp Italian herb mix
Pinch of red pepper flakes ((chilli flakes) (optional))
Salt and pepper
1/4 cup (3 tbsp) grated parmesan cheese (optional)
1 cup basil leaves

Steps:

  • Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
  • Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
  • Turn heat up to medium high. Add oil if required.
  • Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
  • Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
  • Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
  • Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
  • Stir through parmesan and basil - excess liquid will evaporate in this step.
  • Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.

Nutrition Facts : ServingSize 515 g, Calories 530 kcal, Carbohydrate 55.8 g, Protein 39.5 g, Fat 15.8 g, SaturatedFat 3.8 g, Cholesterol 87 mg, Sodium 1316 mg, Fiber 4.2 g, Sugar 8 g

ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)



One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) image

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 15m

Number Of Ingredients 14

1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, diced)
250g / 8oz chicken thigh or breast (, cut into bite size pieces)
2 1/2 cups frozen diced vegetables ((carrots, peas, corn, capsicum/peppers, anything!))
1 1/2 cups orzo / risoni ((Note 1))
1 1/2 tbsp flour
2 1/4 cups (565 ml) milk (, any fat %)
2 cups (500 ml) chicken or vegetable stock / broth ((low sodium))
3 cups baby spinach ((packed))
3/4 cup (75g) parmesan ((grated))
Salt and pepper to taste
More parmesan
Parsley or chives, if desired

Steps:

  • Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
  • Add garlic and onion, cook for 1 minute.
  • Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
  • Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
  • Add risoni/orzo, stock and milk, then stir well.
  • Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
  • Add parmesan and spinach, stir through. Add salt and pepper to taste.
  • Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
  • Serve, garnished with parsley and more parmesan if desired!

Nutrition Facts : ServingSize 558 g, Calories 536 kcal, Carbohydrate 64.5 g, Protein 36.9 g, Fat 15 g, SaturatedFat 5.2 g, Cholesterol 67 mg, Sodium 858 mg, Fiber 5.3 g, Sugar 14.7 g

CREAMY ONE POT CHICKEN AND ORZO RISOTTO WITH BACON



Creamy One Pot Chicken and Orzo Risotto with Bacon image

Creamy One Pot Chicken and Orzo "Risotto" with Bacon is an easy, comforting and soul-satisfying dinner that's also super versatile!

Provided by By: Carol | From A Chef's Kitchen

Categories     Pizza and Pasta

Time 45m

Number Of Ingredients 11

8 slices bacon (halved and sliced lengthwise to make 16 mini strips)
2 tablespoons unsalted butter
1 small onion (finely chopped (approximately 1 cup))
½ teaspoon salt
4 cloves garlic (minced)
1 heaping cup dried orzo pasta
2-3 cups chicken broth (or as needed)
¼ cup heavy cream (or whipping cream)
½ cup grated Asiago cheese (or Parmesan or Romano cheese, plus more for serving)
2 cups diced cooked chicken
Chopped fresh parsley (optional)

Steps:

  • Place the bacon in a high-sided skillet or sauté pan. Heat to medium-high. When the bacon begins to cook, reduce heat to medium and brown until crisp. Transfer to a paper towel-lined plate. When cool to the touch, crumble half the bacon leaving the remaining mini strips for garnish.
  • Save 1 tablespoon of the bacon fat in the pan and discard the rest.
  • Add the butter to the bacon fat in the pan over medium-high heat. Add the onion and salt. Reduce heat to medium-low and cook 8 - 10 minutes or until onion is very soft. (The salt is going to help sweat and soften the onion and keep it from browning.)
  • Add the garlic and cook briefly until fragrant (15 seconds). Add the orzo and stir 1 - 2 minutes or until it turns golden in color.
  • Slowly add 2 cups of the chicken broth. Bring to a boil then reduce heat to medium low. Simmer uncovered for 12 - 15 minutes or until the pasta is al dente and much of the liquid has been absorbed. (If necessary, add additional broth to keep it from becoming dry.)
  • Stir in the cream, cheese and chicken. Continue to stir until the cheese has melted and the chicken is heated through. Stir in the crumbled bacon. Season to taste with salt if desired.
  • Serve in bowls with additional cheese if desired. Garnish with chopped fresh parsley if desired and reserved bacon strips.

Nutrition Facts : ServingSize 1, Calories 308 kcal, Carbohydrate 4 g, Protein 16 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 1020 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 11 g

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY



One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

  • In a 5-quart Dutch oven, heat the olive oil over medium heat.
  • Add the onion and cook 3-4 minutes until soft and slightly transparent.
  • Add the bacon and stir constantly until it starts to crisp.
  • Add the mushrooms and cook for an additional 2 minutes.
  • Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
  • Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
  • Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
  • Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
  • NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
  • Stir in the Parmesan cheese and remove from the heat.
  • Serve and garnish with extra Parmesan cheese.
  • Enjoy!

CHICKEN CACCIATORE ONE-POT WITH ORZO



Chicken cacciatore one-pot with orzo image

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 15

2 tbsp olive oil
4-6 skin-on, bone-in chicken thighs
1 onion , finely sliced
2 garlic cloves , sliced
250ml red wine
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
small bunch of parsley , stalks and leaves separated, finely chopped
2 x 400g cans cherry tomatoes
1 chicken stock cube
1 tbsp balsamic vinegar
2 tbsp capers (optional)
handful of pitted green olives
300g orzo , rinsed (to keep it from getting too sticky when baked)

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
  • Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
  • Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
  • Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Nutrition Facts : Calories 573 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium

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