Risotto With Chicken And Spinach Recipes

RISOTTO WITH CHICKEN AND SPINACH

Steps:

• Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
• Stir in cheese.

CHICKEN AND SPINACH RISOTTO

Steps:

• Treat yourself for dinner tonight with this tasty, restaurant-style Chicken and Spinach Risotto. With tender chicken, baby spinach, cherry tomatoes and nutty Parmesan cheese, it's a complete meal that's ready in just 20 minutes! Step 1
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 6-8 minutes, or until chicken is cooked through. Step 2
• Add spinach, broth, rice and tomatoes and mix well. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes, stirring occasionally. Step 3
• Stir in Parmesan cheese. Recipe Tips For bolder flavor and a more authentic dish, substitute 1/2 cup of the chicken broth with 1/2 cup of dry white wine. You can also try this dish with Romano cheese for a lighter flavor.

CHICKEN AND SPINACH RISOTTO RECIPE

Steps:

• Fry the spinach with adjoining water in a frying pan until it shrinks.
• Remove the spinach from the pan and drain.
• Heat 1 tablespoon of oil in the pan and fry the chicken cubes until they are brown and done. Remove them from the pan and set them aside.
• Take a large pan and add two tablespoons of oil and fry the onion for about three minutes until they are glassy.
• Then add the garlic and stir fry for 30 seconds.
• Pour in the risotto and fry for 3 minutes until the white grain becomes a bit translucent.
• Deglaze with the white wine and scrape the bottom of the pan (to get all brown bits).
• Then add 2 cups (500 ml) of broth. Stir briefly. And make the broth come to a boil. Turn the heat to medium. Leave it, uncovered and stir only one or two times in between, until all the liquids have been absorbed.
• Add another ½ cup (120 ml) to the risotto. Check the firmness of your rice. If you think it's done, stop adding stock. Otherwise, add another half cup (120 ml) of stock and let it absorb.
• Mix the spinach and the chicken through the risotto and heat everything well.
• Turn off the heat.
• Add the cream and the Parmesan cheese and stir.
• Taste and season with salt, pepper and basil.
• Top everything with pine nuts, stir again and serve immediately.

RISOTTO WITH CHICKEN AND ASPARAGUS

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.

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN

Steps:

• Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
• Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

SPINACH AND LEMON RISOTTO

Steps:

• In a saucepan, bring the stock to a simmer over medium-low heat.
• In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
• Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.
• In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.
• Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.
• To make veal stock:
• Preheat the oven to 450 degrees F.
• Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones. Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour.
• Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L) water. Discard fat from roasting pan. Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking) for 8 hours.
• Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L), about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.

OVEN-BAKED SPINACH RISOTTO

Steps:

• Set oven to 375 degrees F.
• Butter a 1-1/2-quart casserole dish.
• Heat oil and butter in a skillet over medium heat.
• Add in green pepper, onion and garlic; saute for about 5 minutes.
• Add in the rice; stir to coat well.
• Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
• Transfer mixture to the prepared casserole dish.
• Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
• Bake for 35-40 minutes or until the rice is tender.

RISOTTO WITH SPINACH AND PINE NUTS (RISTORANTE LA BRISA)

Steps:

• Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
• In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
• In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
• In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
• Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.

RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS

Steps:

• Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
• Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
• Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
• Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
• Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
• Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
• Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.