Chicken And Vegetable Risotto Recipes

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CHICKEN AND VEGGIE RISOTTO



Chicken and Veggie Risotto image

It's the classic risotto recipe, but with a few small changes. We've decided to upgrade the recipe a bit, and add some chicken breast, zucchini, and bell pepper. Also, with ingredients like peas and parmesan, you will encounter a very delicious recipe, that you will surely remember.

Provided by Vlad Popa

Categories     Chicken & turkey, gluten-free, Italian, Main course, nut-free, Pasta & rice, salty

Time 40m

Yield 2

Number Of Ingredients 13

1 teaspoon vegetable oil
2 garlic cloves, crushed
1 onion, chopped
1 small carrot, thinly sliced
½ cup risotto rice
1 cup vegetable stock
salt
pepper
½ red bell pepper, chopped
½ zucchini, small dices
6 ounces of cooked chicken breast, chunks
½ cup peas
½ cup parmesan, shredded

Steps:

  • Heat the oil in a skillet over medium heat.
  • Add the garlic, onion, and carrot.
  • Add the risotto rice and pour the vegetable stock.
  • Season with salt, pepper, and give it a good stir.
  • Add the bell pepper, zucchini. Keep on heat until the liquid is absorbed (around 15 minutes).
  • Add the chicken, peas, and parmesan.
  • Give it a good stir and keep on heat for 1-2 more minutes.

Nutrition Facts : Calories 418 calories, Protein 43 grams, Fat 14 grams, Carbohydrate 38 grams

CHICKEN AND VEGGIE RISOTTO BAKE



Chicken and Veggie Risotto Bake image

Creamy rice pairs well with chicken and veggies in this delicious baked risotto - a tasty Italian side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2 medium onions, chopped (1 cup)
1 tablespoon finely chopped garlic
1 1/2 cups uncooked short-grain Arborio rice
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
3 medium carrots, cut into 1/2-inch slices (1 cup)
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
3 cups shredded cooked chicken
3/4 cup shredded Parmesan cheese (3 oz)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
  • Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

Nutrition Facts : Calories 400, Carbohydrate 37 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg

CHICKEN RISOTTO (WITH VEGETABLES)



Chicken Risotto (with vegetables) image

A super easy Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes. Boom!

Provided by Kylee Cooks

Categories     Main Dish     Side Dish

Time 30m

Number Of Ingredients 9

4 cups chicken stock
1 Tbs olive oil
1 Tbs butter
1 small onion (finely chopped)
1.5 lb chicken breast (boneless, diced)
2 cups red bell pepper (diced)
1 cup arborio rice
1/2 cup parmesan cheese (grated )
1/2 tsp black pepper

Steps:

  • Heat the chicken stock, and keep warm.
  • Heat oil and butter in a large saucepan. Add the onion and cook until clear.
  • Add in the diced chicken and fry until the outside is just white (not fully cooked).
  • Add bell pepper and zucchini to the chicken and cook an additional 3-4 minutes
  • Add the rice. Stir to coat fully in butter/oil
  • Add the hot chicken stock in - 1 ladle at a time - to the chicken and rice mixture, stirring often. Add more as the stock is absorbed.
  • Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
  • Continue until rice is fully cooked and the dish is creamy.
  • Stir in the Parmesan cheese and black pepper.

Nutrition Facts : Calories 595 kcal, Carbohydrate 55 g, Protein 51 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 132 mg, Sodium 770 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CHICKEN AND VEGETABLE RISOTTO



Chicken and Vegetable Risotto image

Make and share this Chicken and Vegetable Risotto recipe from Food.com.

Provided by Ck2plz

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced mushrooms
1/2 cup chopped onion
4 garlic cloves, minced
1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley flakes
3 -4 tablespoons finley chopped fresh basil or 1 tablespoon dried basil leaves
6 cups redcued sodium chicken broth
1 1/2 cups uncooked arborio rice or 1 1/2 cups converted rice
1 lb chicken tenders, cut into 1/2 inch pieces, cooked
2 cups broccoli florets, cooked crisp-tender
4 plum tomatoes, seeded, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
  • Place chicken broth into medium saucepan; bring to a boil over high heat.
  • Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
  • Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 505.9, Fat 5, SaturatedFat 1.6, Cholesterol 68, Sodium 1566.1, Carbohydrate 69.8, Fiber 3.8, Sugar 4.2, Protein 42.6

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