TOMATO CHICKEN RISOTTO
(a Claire K Creations mum's original recipe)
Provided by Claire K Creations
Number Of Ingredients 10
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.
Nutrition Facts : Calories 490420 calories
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.
CHICKEN & TOMATO RISOTTO
If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" -Lorraine Caland Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 462 calories, Fat 14g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1186mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
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 AND TOMATO RISOTTO RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (694)Category MainServings 4-6Total Time 1 hr
- Heat the oven to 180°C, fan 160°C, gas 4. Rub 1 teaspoon of oil over the garlic bulb, wrap in foil and roast for 20-30 minutes until very soft when pressed. Leave to cool.
- Crumble the stock cubes into 1.5 litres boiling water in a large pan and bring to a gentle simmer. Keep on a low heat.
- Heat 1 tablespoon oil in a wide, deep frying pan. Fry the chicken pieces for 6-8 minutes until cooked through and golden. Scoop out of the pan and set aside. Add the onion, and fry for 10-15 minutes, stirring frequently until really tender and translucent.
- Add the rice to the onions and cook for a few minutes to toast it, then tip in the tomatoes and bring to a simmer. Stirring continually, add the stock a ladleful at a time, waiting until the liquid is absorbed before you add the next one. When most or all of the stock has been added and the rice is tender, after about 25 minutes, stir in the cooked chicken, the roasted garlic (mashed to a purée) and 50g of the cheese. Season really well.
EASY RISOTTO WITH SUN-DRIED TOMATOES, BASIL, AND CHICKEN
From saltandlavender.com
5/5 (1)Category Main CourseCuisine Italian AmericanTotal Time 35 mins
CHICKEN RISOTTO - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
5/5 (6)Calories 523 per servingCategory Main Course
SIMPLE CREAMY CHICKEN RISOTTO - CAMPBELL SOUP …
From campbells.com
CHICKEN AND MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
SAUSAGE AND TOMATO RISOTTO RECIPE (HEARTY AND …
From thekitchn.com
CHICKEN RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE ULTIMATE BRAD'S CRAB STUFFED CHICKEN ROULADE W/ …
From winecipe.blogspot.com
HOW TO MAKE CHICKEN AND TOMATO RISOTTO RECIPE (WITH VIDEO)
From munatycooking.com
RISOTTO WITH TOMATO SAUCE, MY NONNA’S RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY TINNED TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
TASTY CHICKEN, MUSHROOM & SUNDRIED TOMATO RISOTTO RECIPE (GF)
From mygfguide.com
OVEN-BAKED QUICK CHICKEN, BASIL & TOMATO RISOTTO RECIPE
From campbellsanz.com
PRESENTING THE WINNERS FROM OUR CHICKEN TONIGHT CONTEST
From tasteofhome.com
CHICKEN & TOMATO RISOTTO RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN AND TOMATO RISOTTO RECIPE | SAFEFOOD
From safefood.net
TOMATO AND BASIL RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love