Chicken Risotto Soup Recipes

CHICKEN " SOUP " RISOTTO STYLE!

Steps:

• On med-high heat sauté cubes of chicken in olive oil until cooked through.
• Add some salt and pepper to taste.
• Add veggies, herbs, and salt again for flavor and to sweat the veggies
• Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
• Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
• Bring to a boil and reduce heat.
• Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
• Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
• It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

RISOTTO SOUP

Steps:

• heat oil in a large saucepan.
• add onions and saute for 2 minutes.
• add rind and cook 2 minutes more add rice and cook 3 minutes.
• stir in chicken broth, bring to boil.
• cover and simmer for 10 minutes.
• stir in asparagus, spinach, nutmeg.
• cook for 2 minutes until asparagus is tender.
• ladle into serving bowls, sprinkle with grated parmesan cheese, serve.