TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
TOMATO-CHICKEN RISOTTO
Make Tomato-Chicken Risotto tonight for some creamy comfort food. Tomato-Chicken Risotto is made with a tasty sauce that blends cream cheese and tomatoes.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Blend cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
- Cook carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add peppers; stir. Gradually add 1-1/2 cups hot water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
- Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove and discard pepper halves. Stir in cilantro.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
TOMATO CHICKEN RISOTTO
(a Claire K Creations mum's original recipe)
Provided by Claire K Creations
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan over medium heat. Cook the onion and garlic until transparent. Add the rice and stir until glistening.
- A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly.
- Add the tinned tomato and basil. Stir through the cooked chicken then add the frozen peas.
- When the peas are heated through, add the parmesan and season to taste.
- Serve piping hot with a sprinkle of parmesan or freeze for quick, easy meals.
Nutrition Facts : Calories 490420 calories
ROASTED TOMATO RISOTTO
Provided by Food Network
Time 6h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
- Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.
- Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes. Drain the chicken and discard the water (this will not remove flavor, just the blood and much of the coagulated proteins that cause scum). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water, if necessary, to keep the level consistent.
- After 1 hour simmering, add onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add parsley and thyme and simmer for an additional 15 minutes. Take pot off heat and strain stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.
- Yield: approximately 12 cups stock
- Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.
- Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.
- Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.
- Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice
- Colicchio: "A white chicken stock is the first step toward making brown chicken stock; it also has many uses of its own."
- "Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable...The leftover roasted garlic, incidentally, has a creamy, mellow flavor not found in the raw vegetable and makes a great spread on a piece of crusty bread."
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.
TOMATO RISOTTO
Provided by Paul Grimes
Categories Rice Tomato Side Parmesan Saffron Fennel White Wine Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
- Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.
- Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.
- Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.
- Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).
- Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.
- Serve topped with chopped fennel fronds.
CINDY LYNN'S TOMATO-CHICKEN RISOTTO
This is my modified version of a recipe from my Rival's Crockpot Cooking cookbook. It is quick and easy to slap together and tastes very much like Spanish Rice with chicken rather than burger. It was a major hit with everyone in my family recently. I hope you enjoy it too!
Provided by Cindy Lynn
Categories One Dish Meal
Time 8h10m
Yield 2 1/2-3 quarts, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken pieces, pat dry, then brown and place in crockpot.
- Combine remaining ingredients except the Parmesan cheese.
- Pour over chicken.
- Cover and cook on Low setting for 5 to 8 hours.
- Just before serving, sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 943.7, Fat 52, SaturatedFat 14.9, Cholesterol 255.4, Sodium 832.7, Carbohydrate 46.5, Fiber 3.3, Sugar 5.8, Protein 68.5
MEDITERRANEAN CHICKEN RISOTTO
Baby spinach, semi-dried tomatoes and olives are a great combination in this risotto. As I have only just discovered the delights of olives I am finding more and more ways to use them. Just to note, a few people making this have found that one cup of semi-dried tomatoes is too overpowering, so you may want to cut it back to half a cup. (Please not: The sun-dried tomatoes listed are actually semi-dried.)
Provided by Sarah
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Keep stock simmering.
- Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
- Add rice and stir until grains are coated with oil and glistening.
- Add white wine and stir until it is absorbed by the rice grains.
- Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
- After the last addition of stock add baby spinach leaves and stir until wilted.
- Add semi-dried tomatoes and olives, stir until heated through.
- Add 2 Tbsp Parmesan cheese and stir through.
- Serve with extra Parmesan if desired.
Nutrition Facts : Calories 796.4, Fat 26.3, SaturatedFat 6.2, Cholesterol 91.2, Sodium 1080.3, Carbohydrate 91.2, Fiber 5.8, Sugar 10.2, Protein 43.5
More about "tomato chicken risotto recipes"
CHICKEN & CHERRY TOMATO RISOTTO RECIPE | HELLOFRESH
From hellofresh.co.nz
SPICY TOMATO CHICKEN AND ASPARAGUS RISOTTO - PINCH …
From pinchofnom.com
CRISPY CHICKEN WITH TOMATO RISOTTO RECIPE
From tablespoon.com
TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN AND TOMATO RISOTTO RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (527)Category MainServings 4-6Total Time 1 hr
- Heat the oven to 180°C, fan 160°C, gas 4. Rub 1 teaspoon of oil over the garlic bulb, wrap in foil and roast for 20-30 minutes until very soft when pressed. Leave to cool.
- Crumble the stock cubes into 1.5 litres boiling water in a large pan and bring to a gentle simmer. Keep on a low heat.
- Heat 1 tablespoon oil in a wide, deep frying pan. Fry the chicken pieces for 6-8 minutes until cooked through and golden. Scoop out of the pan and set aside. Add the onion, and fry for 10-15 minutes, stirring frequently until really tender and translucent.
- Add the rice to the onions and cook for a few minutes to toast it, then tip in the tomatoes and bring to a simmer. Stirring continually, add the stock a ladleful at a time, waiting until the liquid is absorbed before you add the next one. When most or all of the stock has been added and the rice is tender, after about 25 minutes, stir in the cooked chicken, the roasted garlic (mashed to a purée) and 50g of the cheese. Season really well.
CHICKEN AND TOMATO RISOTTO | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 659 CaloriesCarbohydrate 83 gFat 17 g
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TASTY CHICKEN, MUSHROOM & SUNDRIED TOMATO RISOTTO RECIPE (GF)
From mygfguide.com
CREAMY TOMATO RISOTTO WITH MEATBALLS AND PARMESAN | KITCHN
From thekitchn.com
MEDITERRANEAN OVEN CHICKEN RISOTTO - FEAST AND FARM
From feastandfarm.com
EASY TINNED TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
CARMELLINI'S TOMATO RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN PARMESAN RISOTTO RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
OVEN-BAKED QUICK CHICKEN, BASIL & TOMATO RISOTTO RECIPE
From campbellsanz.com
EASY RISOTTO WITH SUN-DRIED TOMATOES, BASIL, AND CHICKEN
From saltandlavender.com
TOMATO-CHICKEN RISOTTO RECIPE | THE CHICKEN WEBSITE
From thechickenwebsite.com
CHICKEN AND TOMATO RISOTTO — GLUTEN DAIRY FREE FAMILY
From glutendairyfreefamily.com
ONE-PAN TOMATO AND SAGE PESTO AND CHICKEN RISOTTO - | BELAZU
From belazu.com
TOMATO BASIL RISOTTO RECIPE WITH GRILLED CHICKEN
From archanaskitchen.com
GRAIN FREE TOMATO CHICKEN RISOTTO (USING CAULI-RICE!)
From pinterest.com.au
BAKED CHICKEN AND TOMATO RISOTTO RECIPE | HELLOFRESH
From pinterest.com.au
RISOTTO WITH TOMATO SAUCE, MY NONNA’S RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
17 TOMATO CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
TOMATO RISOTTO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TOMATO RISOTTO | RICARDO
From ricardocuisine.com
CHICKEN TOMATO RISOTTO - THE KLUTZY COOK
From theklutzycook.com
EASY BAKED TOMATO AND CHICKEN RISOTTO | EATING FOR IRELAND
From eatingforireland.com
GINO'S MAMMA'S CHICKEN RISOTTO | THIS MORNING - ITV
From itv.com
EASY RISOTTO WITH CHICKEN - DELALLO
From delallo.com
HOW TO MAKE CHICKEN AND TOMATO RISOTTO RECIPE (WITH VIDEO)
From munatycooking.com
CHICKEN AND SUN-DRIED TOMATO RISOTTO | FOOD TO LOVE
From foodtolove.co.nz
TOMATO RISOTTO - CANNED TOMATOES, SAUCES & RECIPES
From redgoldtomatoes.com
TOMATO-CHICKEN RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
CHICKEN AND TOMATO RISOTTO RECIPE | SAFEFOOD
From safefood.net
ONE POT CHICKEN WITH TOMATO BASIL RISOTTO - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN TOMATO RISOTTO | WOOLWORTHS
From woolworths.com.au
EASY CHICKEN AND TOMATO OVEN RISOTTO - FOOD IN A MINUTE
From foodinaminute.co.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love