ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g
RISOTTO WITH PEAS
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 45m
Yield Six servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
- Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
- Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 963 milligrams, Sugar 8 grams, TransFat 0 grams
SPRING PEA AND ROAST CHICKEN RISOTTO
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
Provided by Charles Lieberman
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.
Nutrition Facts : Calories 790.4, Fat 27.1, SaturatedFat 15.2, Cholesterol 71.3, Sodium 778.9, Carbohydrate 103.4, Fiber 5.6, Sugar 9.3, Protein 25.5
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