ONE-POT CHICKEN & MUSHROOM RISOTTO
Risotto is the ultimate one-pot winter supper - the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
- Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
- When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.
Nutrition Facts : Calories 615 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CHICKEN & MUSHROOM RISOTTO
Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!
Provided by ozzygirl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
- Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
- Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
- Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
- Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook rice this way until tender which should take about 25-30 minutes.
- Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
- Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
- Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
- Serve immediately. The remaining parmesan can be added to each serve if requested.
Nutrition Facts : Calories 599.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 47.2, Sodium 912.3, Carbohydrate 78.8, Fiber 3.3, Sugar 8.2, Protein 24.9
FARANACI (RISOTTO WITH CHICKEN AND MUSHROOMS)
Steps:
- Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste. In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.
RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
- Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
- While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
- When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
- Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
- Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN & MUSHROOM RISOTTO
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium
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CHICKEN AND MUSHROOM RISOTTO RECIPE - BBC FOOD
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- Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan.
- Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned.
- Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half.
- Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite.
- Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock.
- Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.
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