Best 3 Easy Chicken And Mushroom Risotto Recipes
Indulge in a culinary journey with our exquisite Chicken and Mushroom Risotto recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a delightful voyage through culinary artistry as we unveil three enticing variations of this classic dish.
1. **Classic Chicken and Mushroom Risotto:** Experience the timeless elegance of traditional risotto, where succulent chicken and earthy mushrooms dance together in a creamy embrace. This comforting dish is a symphony of flavors, with each ingredient contributing its unique charm.
2. **Sun-Dried Tomato and Chicken Risotto:** Embark on a Mediterranean adventure with this vibrant twist on classic risotto. Sun-dried tomatoes infuse the dish with a burst of tangy sweetness, while succulent chicken adds a savory depth of flavor. Prepare to be captivated by the vibrant colors and tantalizing aromas of this culinary masterpiece.
3. **Creamy Spinach and Mushroom Risotto:** Embark on a journey of creamy indulgence with this luscious risotto. Tender spinach and earthy mushrooms unite in a velvety embrace, creating a dish that is both comforting and sophisticated. This culinary delight is sure to leave you craving more.
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
RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CHICKEN & MUSHROOM RISOTTO
Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!
Provided by ozzygirl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
- Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
- Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
- Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
- Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook rice this way until tender which should take about 25-30 minutes.
- Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
- Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
- Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
- Serve immediately. The remaining parmesan can be added to each serve if requested.
Nutrition Facts : Calories 599.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 47.2, Sodium 912.3, Carbohydrate 78.8, Fiber 3.3, Sugar 8.2, Protein 24.9
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
- Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will taste. Look for fresh, flavorful mushrooms and chicken, and use a good quality arborio rice.
- Toast the rice: Toasting the rice before adding the liquid helps to bring out its flavor and prevent it from becoming mushy.
- Add the liquid gradually: Don't add all of the liquid at once. Instead, add it in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
- Stir frequently: Stirring the risotto frequently helps to prevent the rice from sticking to the bottom of the pot and burning.
- Cook until al dente: The rice should be cooked until it is al dente, or slightly firm to the bite. Overcooking the rice will make it mushy.
- Add the finishing touches: Once the rice is cooked, stir in the butter, Parmesan cheese, and parsley. These ingredients will add a rich, flavorful finish to the risotto.
Conclusion:
Easy Chicken and Mushroom Risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It's a great way to use up leftover chicken and mushrooms, and it's also a great dish to make ahead of time. With a little planning and preparation, you can easily create a restaurant-quality risotto at home.
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