Creamy Risotto Recipes Recipes Recipe For Chicken

CREAMY CHICKEN RISOTTO RECIPE

Steps:

• In a large and deep pan, add the olive oil and butter, when the butter melts add the chopped onion and stir until translucent.
• Add the chicken and cook until you see the light brown patches.
• Add the rice and stir for two to three minutes on medium-high heat.
• Add a ladle from the chicken stock to the rice and stir. When the stock evaporates, add another ladle and stir. Keep doing so until the rice becomes al dente.
• The cooking time for the rice might take from 20 to 25 minutes.
• Add the black pepper, the parmesan cheese, and the cream. Stir the risotto for one minute.
• The risotto should be creamy and should be served immediately.

15 MINUTE CHICKEN PARMESAN RISOTTO

Steps:

• Heat the oil in a skillet over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned. Remove the skillet from the heat and set aside. In a saucepan over medium-high heat, combine the cream of chicken soup, milk, Parmesan, and Italian seasoning. Mix well and bring to a boil. Add the rice, peas, and chicken. Mix well. Cover the pan and reduce the heat to a low simmer. Let the risotto cook for 5 minutes or until the rice has absorbed the liquid. Stir well, adjust the seasoning as needed, and serve.

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.

QUICK RISOTTO-STYLE RICE & CHICKEN

Steps:

• Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr® Rice Sides™ - Chicken flavor and peas and prepare according to package directions.
• Stir in chicken, sour cream and 2 tablespoons Parmesan cheese; heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.

CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM

Steps:

• Warm the chicken broth over low heat.
• In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
• Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
• In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
• Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

CREAMY CHICKEN RISOTTO

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.