Spring Arborio Rice And Chicken Soup Recipes

SPRING ARBORIO RICE AND CHICKEN SOUP

Steps:

• Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently, until chicken is no longer pink in center.Stir in rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.1 Serving: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 25mg Sodium 1110mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g% Daily Value: Vitamin A 4% Vitamin C 6% Calcium 4% Iron 16%Diet Exchanges: 2 Starch, 2 Lean Meat, 1 VegetableBetty's TipArborio is an Italian rice that, like pasta, is cooked until al dente, meaning "to the tooth."

SPRING ARBORIO RICE AND CHICKEN SOUP

Steps:

• 1. Heat oil in Dutch oven over medium heat. Cook onion in oil, stirring frequently for about 5 minutes, or until onion is translucent.2. Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.3. Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.wing it!Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft.1 SERVING: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 35mg Sodium 1130mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g * % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 6% Iron 16% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ARBORIO RICE AND WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

CHICKEN " SOUP " RISOTTO STYLE!

Steps:

• On med-high heat sauté cubes of chicken in olive oil until cooked through.
• Add some salt and pepper to taste.
• Add veggies, herbs, and salt again for flavor and to sweat the veggies
• Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
• Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
• Bring to a boil and reduce heat.
• Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
• Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
• It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

SPRING ARBORIO RICE AND CHICKEN SOUP

Steps:

• Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
• Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
• Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.