TOMATO-CHICKEN RISOTTO
Make Tomato-Chicken Risotto tonight for some creamy comfort food. Tomato-Chicken Risotto is made with a tasty sauce that blends cream cheese and tomatoes.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Blend cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
- Cook carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add peppers; stir. Gradually add 1-1/2 cups hot water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
- Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove and discard pepper halves. Stir in cilantro.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
More about "tomato chicken risotto recipes"
CHICKEN RISOTTO - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
5/5 (7)Calories 523 per servingCategory Main Course
TOMATO-BASIL RISOTTO - SUMMER IN A BOWL - IOWA GIRL EATS
From iowagirleats.com
CHICKEN AND TOMATO RISOTTO RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
TOMATO CHICKEN RISOTTO REVISITED - CLAIRE K CREATIONS
From clairekcreations.com
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
SAUSAGE AND TOMATO RISOTTO RECIPE (HEARTY AND …
From thekitchn.com
CHICKEN RISOTTO - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (23)Total Time 45 minsCategory Main CourseCalories 811 per serving
25 FANCY CHICKEN RECIPES THE FAMILY WILL LOVE
From southernliving.com
CHICKEN AND MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
BURNT SPRING ONION RISOTTO WITH SMOKY TOMATO SALSA
From deliciousmagazine.co.uk
TOMATO RISOTTO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN KOFTA IN TOMATO GRAVY RECIPE - NYT COOKING
From cooking.nytimes.com
ARANCINI RECIPE (ITALIAN FRIED RISOTTO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
BLISTERED TOMATO & CHICKEN SAUSAGE RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
OVEN CHICKEN RISOTTO RECIPE | MYRECIPES
From myrecipes.com
EASY RISOTTO WITH CHICKEN - DELALLO
From delallo.com
EASY RISOTTO RECIPES WITH MEAT, MUSHROOMS, VEGGIES & MORE
From hellofresh.com
HOW TO MAKE CHICKEN AND TOMATO RISOTTO RECIPE (WITH VIDEO)
From munatycooking.com
EASY RISOTTO WITH SUN-DRIED TOMATOES, BASIL, AND CHICKEN
From saltandlavender.com
CHICKEN & TOMATO RISOTTO RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
81 EASY AND TASTY CHICKEN TOMATO RISOTTO RECIPES BY HOME …
From cookpad.com
TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
CRISPY CHICKEN WITH TOMATO RISOTTO RECIPE - TABLESPOON.COM
From tablespoon.com
You'll also love