Spinach Mushroom And Chicken Risotto For Rice Cooker Recipes

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN

Steps:

• Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
• Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER

Steps:

• Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
• While the rice cooks, heat olive oil in a saute pan.
• Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
• When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
• Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
• Season to taste with freshly ground black pepper and kosher salt.

MUSHROOM AND SPINACH RISOTTO

Steps:

• Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.
• Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.
• Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
• Add the garlic and mushrooms. Stir through.
• Pour the wine over all, stirring constantly until it is completely absorbed.
• Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.
• Add the spinach to the risotto and heat through - 2 or 3 minutes.
• Serve immediately.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.