RISOTTO WITH CHICKEN AND SPINACH
Enjoy an easy, creamy & fast Risotto with Chicken and Spinach! Try this recipe with chicken, spinach, Parmesan & rice for a meal ready in just 30 minutes!
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
- Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
- Stir in cheese.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN
I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.
Provided by smp1004
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
- Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!
Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2
RISOTTO WITH CHICKEN AND ASPARAGUS
A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Provided by katie
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
- Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
- Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
- Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.
Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g
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- Treat yourself for dinner tonight with this tasty, restaurant-style Chicken and Spinach Risotto. With tender chicken, baby spinach, cherry tomatoes and nutty Parmesan cheese, it’s a complete meal that’s ready in just 20 minutes! Step 1
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