CHICKEN & MUSHROOM RISOTTO
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium
SPICY CHICKEN AND ZUCCHINI RISOTTO
Make and share this Spicy Chicken and Zucchini Risotto recipe from Food.com.
Provided by Bonjour Elle
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
- Make up chicken stock with 1 pint boiling water.
- Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
- For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
- Add a splash of white wine and stir for a further 15 or so seconds.
- Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
- In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
- Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.
Nutrition Facts : Calories 645.6, Fat 40.3, SaturatedFat 10.5, Cholesterol 108.3, Sodium 805.1, Carbohydrate 37, Fiber 2.9, Sugar 6.2, Protein 35.1
CREAMY SPICY CHICKEN RISOTTO
This was one of those accidents that turned out quite well! You could substitute the Chicken drumsticks with cubed boneless breast/thighs if you're not a big fan of drumsticks
Provided by AnnieSoptera
Categories Chicken Thigh & Leg
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large wok with lid (if you don't have one with a lid use a frying pan for the lid or even just use a large pot) add 2 tablespoons of Oil and fry chicken till slightly undercooked. While frying, add a teaspoon of cayenne pepper scattered on the chicken and the juice of half a lemon. Salt and Pepper to taste.
- Remove Chicken, and add the rest of oil to the same wok. Sautee onions and garlic until soft.
- Add rice and stir till rice is lightly browned.
- Add the chicken broth and stir once in a while and bring to a boil.
- Add the Basil, rest of Cayenne Pepper and mushrooms. Stir in for 5 minutes.
- Put chicken drumsticks on top, stir if you have to, (i.e. if you used cubed boneless chicken breast instead) and cover and let simmer until rice is soft and chicken is cooked through.
- Add the rest of the lemon juice and parmesan to your liking and serve hot.
Nutrition Facts : Calories 473, Fat 16.9, SaturatedFat 3.3, Cholesterol 59.1, Sodium 571.9, Carbohydrate 56.7, Fiber 2.3, Sugar 1.3, Protein 22.4
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