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
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
WILD MUSHROOM, CHICKEN & BACON RISOTTO
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
- Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
Nutrition Facts : Calories 785 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.69 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
More about "mushroom chicken risotto recipes"
CHICKEN AND MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
5/5 (70)Total Time 50 minsCategory DinnerCalories 658 per serving
- Heat 1 tsp oil in a pot or skillet (Note 2) over high heat. Add bacon and cook until golden. Transfer to small microwave-proof bowl.
- Leave about 1 tbsp bacon fat in pot - discard excess. Add chicken* and cook until browned and cooked through. Transfer to separate bowl.
- 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.
MUSHROOM AND CHICKEN RISOTTO RECIPE - QUICK FROM …
From foodandwine.com
4/5 Total Time 55 mins
CHICKEN AND MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN AND MUSHROOM RISOTTO | BUSH COOKING
From bushcooking.com
CHICKEN & MUSHROOM RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
RISOTTO RECIPES - MUSHROOM AND CHICKEN RISOTTO - DELISH
From delish.com
CHICKEN AND MUSHROOM RISOTTO - PERFECT ITALIANO
From perfectitaliano.com.au
CHICKEN MUSHROOM RISOTTO - SWANSON
From campbells.com
FOOL-PROOF BAKED VALENTINE MUSHROOM RISOTTO (GLUTEN-FREE)
From celiac.com
PRESSURE COOKER MUSHROOM AND LEEK RISOTTO - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
40 CHICKEN AND MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
ITALIAN COOKING MADE EASY: TWO RECIPES TO INSPIRE CREATIVE COOKING ...
From yakimaherald.com
CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
SLOW COOKER RISOTTO - CHICKEN AND MUSHROOM - BAKE PLAY SMILE
From bakeplaysmile.com
21 NINJA FOODI RISOTTO RECIPES - SELECTED RECIPES
From selectedrecipe.com
WILD MUSHROOM CHICKEN RISOTTO - RECIPE - DIET DOCTOR
From dietdoctor.com
EASY BAKED SHRIMP RISOTTO WITH SUN-DRIED TOMATOES AND BASIL
From carlsbadcravings.com
PORCINI MUSHROOM RISOTTO WITH WHITE WINE RECIPE
From keeprecipes.com
CHICKEN & MUSHROOM RISOTTO RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE MUSHROOM AND ASPARAGUS RISOTTO
From ireallylikefood.com
EASY MUSHROOM RISOTTO RECIPE - HOW TO MAKE CREAMY MUSHROOM …
From delish.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #rice #vegetables #dietary #mushrooms #pasta-rice-and-grains
You'll also love