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.
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
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
QUICK CHICKEN RISOTTO
Make and share this Quick Chicken Risotto recipe from Food.com.
Provided by Alskann
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray 12" 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 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
- Remove from the heat.
- Stir in cheese. Season with salt and pepper to taste. Serve.
Nutrition Facts : Calories 341, Fat 6.4, SaturatedFat 2.3, Cholesterol 57.1, Sodium 942, Carbohydrate 41.3, Fiber 2.5, Sugar 1.1, Protein 27.5
QUICK CHICKEN AND SPINACH RISOTTO
Ready in less than 30 minutes, this one-pot meal with chicken, spinach, and tender rice will be a new family favorite.
Provided by Minute Rice
Categories Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
- Add spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
- Stir in the Parmesan cheese.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 37.7 g, Cholesterol 63.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 32.2 g, SaturatedFat 2.2 g, Sodium 624.7 mg, Sugar 0.4 g
QUICK CHICKEN PARMESAN RISOTTO
Make and share this Quick Chicken Parmesan Risotto recipe from Food.com.
Provided by Wendy W88
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 Tbsp oil in skillet.
- Add chicken and cook until lightly browned.
- While chicken is cooking, chop tomato.
- Add soup, milk, cheese and seasoning to chicken; stir.
- Heat to boil.
- Stir in rice and tomato; cover.
- Cook on low heat for 5 minutes or until cooked through.
- Stir and serve.
Nutrition Facts : Calories 530.4, Fat 17, SaturatedFat 6.6, Cholesterol 97.2, Sodium 820.8, Carbohydrate 51.6, Fiber 1.4, Sugar 1.7, Protein 40.3
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