810 chicken risotto parmesan Recipes

chicken broth, fresh asparagus spears, skinned and boned chicken breasts , cut into 1-inch strips, herbes de provence, salt, divided, butter, divided, olive oil, divided, zucchini , thinly sliced into half moons, onion, finely chopped, uncooked arborio rice (short-grain), dry white wine, freshly grated parmesan cheese, freshly grated fontina cheese, chopped fresh parsley, pepper, garnish: parmesan cheese

chicken breast, shallot, saffron, creme fraiche, peas, onion, chopped, chicken stock, butter, parmesan cheese, arborio rice, salt & pepper

uncooked white rice, condensed cream of mushroom soup, chicken broth, fresh mushrooms, sliced, chopped green bell pepper, chopped fresh basil, dried minced onion, dried oregano, garlic, minced, ground black pepper, grated parmesan cheese, chicken thighs, italian-style dry bread crumbs, grated parmesan cheese

boneless skinless chicken breasts , cut into cubes, chopped onion, shredded carrot, garlic clove, minced, water, uncooked instant rice, butter, condensed cream of chicken soup (the low fat 1 is ok), grated parmesan cheese

chicken stock, olive oil, shallots, chopped fine, mushroom, chopped, risotto rice, chardonnay wine, unsalted butter, grated parmesan cheese (plus a little extra), parsley, salt, pepper

chicken breasts, chopped roughly into small pieces, dried porcini mushrooms, chicken stock, hot, butter, onion, very finely chopped, risotto rice, dry white wine, fresh mushrooms, cleaned and sliced (can be button but the dark flat mushrooms give a deeper flavour), salt & freshly ground black pepper, flat leaf parsley, chopped, parmesan cheese, shaved

chicken stock, olive oil, butter, onion, finely chopped, garlic cloves, finely chopped, head celery, finely chopped, risotto rice, dry white wine or 2 cups vermouth, sea salt, black pepper, freshly ground, butter, parmesan cheese, finely grated

brown rice, cream of mushroom soup, cream of chicken soup, butter, melted, apple juice, chicken pieces, almonds, parmesan cheese, grated

vegetable oil, chicken drumsticks, cayenne pepper, mushroom (canned or fresh ), dried basil, lemon, chopped onion, chopped garlic cloves, rice, chicken broth, parmesan cheese

olive oil, white onion, chopped, arborio rice, reduced-sodium chicken broth, white wine, peas, drained, chunk chicken, drained, chopped fresh basil, freshly grated parmesan cheese, salt and pepper, to taste

chicken breasts, diced, dried thyme, button mushrooms, sliced, olive oil, onion, finely sliced, garlic cloves, minced, mixed italian herbs, arborio rice, chicken stock, evaporated milk, sun-dried tomatoes, finely sliced, frozen peas, shredded parmesan cheese, cracked black pepper

garlic clove, minced, shallots or 2 tbsp onions, minced, extra virgin olive oil, arborio rice, uncooked, white wine (optional), chicken stock, parmesan cheese, fresh ground black pepper

arborio rice, butter, olive oil, chicken breasts, chopped into chunks, chicken stock, water, dry white wine, garlic cloves, finely chopped, onion, finely chopped, sheets parma ham, frozen peas, grated parmesan cheese, 2 good handfuls, fresh sage leaves, finely shredded

butter, low sodium chicken broth, minced garlic cloves, arborio rice, spinach, mushroom, chicken breasts, parmesan cheese

low-fat, low-sodium chicken broth, parmesan rind, extra-virgin olive oil, chopped shallots 1 cup arborio rice, dry white wine, frozen peas, thawed, minced fresh parsley, minced fresh chives, minced fresh marjoram or thyme, grated parmesan cheese, plus more for topping (optional) 1/4 cup nonfat plain greek yogurt

chicken broth, butter, olive oil, onion, minced, arborio rice, chicken stock, parmesan cheese, finely grated, butter, salt & fresh ground pepper, lemon juice, lemon zest, celery, leaf (optional for garnish )

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

red peppers, yellow peppers, roma tomatoes, skinned , deseeded and finely chopped, garlic, peeled and cloves roughly chopped, olive oil, for frying, red onion, finely chopped, celery, finely chopped, risotto rice, white wine, chicken broth, parmesan cheese, freshly grated, leaves basil , torn, unsalted butter