Chicken Tomato Risotto Recipes

TOMATO CHICKEN RISOTTO

Steps:

• Heat the oil in a large pan over medium heat. Cook the onion and garlic until transparent. Add the rice and stir until glistening.
• A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly.
• Add the tinned tomato and basil. Stir through the cooked chicken then add the frozen peas.
• When the peas are heated through, add the parmesan and season to taste.
• Serve piping hot with a sprinkle of parmesan or freeze for quick, easy meals.

CHICKEN & TOMATO RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.

TOMATO-CHICKEN RISOTTO

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.