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.
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
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
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
CHICKEN AND MUSHROOM RISOTTO
I love risottos, and after undergoing several adaptations over the years believe me when I say that this recipe has been tried and tested! This is a recipe that's quite close to me as it's one of the first things I learnt how to cook, and it's the first I created on my own, so I hope you enjoy. As with all risottos, you know the deal, the key is to continually stir the rice to release the starch.
Provided by Hayley_11
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
- On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
- Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
- Add one cup of the stock and continually stir whilst bringing to the boil.
- Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
- Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
- When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
- Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
- Serve warm.
- If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.
Nutrition Facts : Calories 863.5, Fat 23.1, SaturatedFat 6.4, Cholesterol 112.2, Sodium 511.6, Carbohydrate 115.6, Fiber 6.3, Sugar 6.5, Protein 40
CHICKEN MUSHROOM RISOTTO
Make and share this Chicken Mushroom Risotto recipe from Food.com.
Provided by Dave C
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan over medium-high heat, heat 1 tbsp oil.
- Saute chicken until browned, stirring often.
- Remove from saucepan; set aside.
- Reduce heat to medium.
- In same saucepan heat remaining oil.
- Saute onion, carrot and rice until rice is browned, stirring constantly.
- Stir in soup, broth and water.
- Bring to boil.
- Reduce heat to low.
- Cover, simmer 15 minutes , stirring occasionally.
- Add peas.
- Return chicken to saucepan.
- Cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 446.7, Fat 14.7, SaturatedFat 2.8, Cholesterol 55.2, Sodium 1137.4, Carbohydrate 49.6, Fiber 2.4, Sugar 4.5, Protein 27.4
MUSHROOM CHICKEN RISOTTO
My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe. This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly.
Provided by SoChic
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
- Combine flour, salt, pepper, and garlic.
- Dredge chicken in flour mixture.
- Heat oil in heavy dutch oven.
- Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
- Add onion and cook 3 minutes, until translucent.
- Add arborio rice and wine and heat through.
- Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
- Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
- As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
- After all the broth has been added, taste the rice. If it is not done (still with some bite in the center), add water until it is cooked.
- Stir in the chicken and mushroom mixture.
- Add butter and parmesan cheese and stir until melted.
- Serve with asparagus or a fresh green salad.
Nutrition Facts : Calories 1144.1, Fat 50.5, SaturatedFat 23.7, Cholesterol 155.7, Sodium 2365.9, Carbohydrate 111.3, Fiber 5, Sugar 4.5, Protein 52.4
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5/5 (6)Total Time 45 minsCategory MainCalories 631 per serving
- Soak the Porcini mushrooms in 2-3 cups of boiled water for 20 minutes, then remove the mushrooms from the water with a slotted spoon and reserve 2 cups of the liquid.
- Heat the oil in a large saucepan and add about 2 teaspoons of the garlic and cook about a minute to brown. Add the cremini mushrooms andand season with salt. Saute the mushrooms until they are soft. Add the porcini mushrooms cook another minute. Remove the mushrooms from the pan and set aside.
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- Add the rice and stir to coat. Cook the rice for 2 to 3 minutes, stirring frequently to toast. Add the wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom liquid and then add the stock until the has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process three more times. Check for seasoning, you probably will need to add salt.
MUSHROOM AND CHICKEN RISOTTO RECIPE - QUICK FROM …
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4/5 Total Time 55 mins
- In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
- In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
- Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
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- Turn heat down to medium and return pot to the stove. Add butter, and melt. Add garlic and onion. Sauté for 3 minutes or until softened.
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