FONTINA RISOTTO WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
RISOTTO WITH CHICKEN AND ASPARAGUS
A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Provided by katie
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
- Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
- Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
- Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.
Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g
QUICK CHICKEN RISOTTO
Progresso® chicken broth provides a simple addition to this chicken risotto dinner - a tasty Italian rice dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
- Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
- Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg
ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g
CHICKEN RISOTTO
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
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.
DALMATIAN CHICKEN RISOTTO
This is light meal but at the same time it can be full lunch or dinner. Serving small portions it can be an appetizer. This is the recipe from my neighbor from Dalmacia, "nona Lukrica".
Provided by nitko
Categories Lunch/Snacks
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken meat into small pieces (1-2 cm large).
- Mince onion very finely.
- If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
- Finely mince parsley.
- Sauté onion on oil until translucent, than add chicken and sauté on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Sauté until most of the water evaporates.
- Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
- Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.
Nutrition Facts : Calories 1020.7, Fat 26.8, SaturatedFat 8.1, Cholesterol 77.9, Sodium 1897, Carbohydrate 147.1, Fiber 3.9, Sugar 5, Protein 42.8
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.
CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)
This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.
Provided by nitko
Categories Octopus
Time 1h10m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 13
Steps:
- Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
- Finely mince garlic and parsley leaves.
- Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
- After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
- Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
- Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
- Cook for 2-3 minutes more and serve with grated parmesan cheese.
Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7
CHICKEN & TOMATO RISOTTO
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
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.
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