Chicken And Vegetables Orzo Risotto Orzotto Recipes

ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)

Steps:

• Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
• Add garlic and onion, cook for 1 minute.
• Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
• Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
• Add risoni/orzo, stock and milk, then stir well.
• Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
• Add parmesan and spinach, stir through. Add salt and pepper to taste.
• Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
• Serve, garnished with parsley and more parmesan if desired!

VERY GREEN ORZOTTO

Steps:

• Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
• Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
• Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
• Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.

MUSHROOM AND PEA ORZOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

CHICKEN AND VEGETABLES ORZO RISOTTO (ORZOTTO)

Steps:

• Preheat oven to 400 F.
• Rub chicken thighs with ½ teaspoon of salt and pepper. Set aside.
• Heat 2 tablespoons of butter in the ovenproof cast iron skillet and over medium heat. Add asparagus and cook for 9 minutes turning frequently. Add sliced garlic and cook for 1 more minute. Using a slotted spoon, remove asparagus and garlic from the skillet and set aside.
• Heat 1 tablespoon of butter in the same skillet and over medium heat. Add chicken thighs skin side down and cook for about 10 minutes until skin is golden brown. Flip the chicken and cook for another 10 minutes. Remove from the skillet and set aside.
• Wipe the skillet with paper towel, return to the heat and melt 1 tablespoon of butter.
• Add shallot and sauté for 3-4 minutes until translucent. Add orzo and 1 teaspoon of salt stirring frequently until it is coated in butter and slightly toasted, about 3 minutes.
• Pour in chicken broth, stir, place chicken thighs on top of orzo. Cover skillet with an ovenproof lid and bake for 20 minutes until orzo has absorbed all liquid and is nice and cooked through.
• Transfer chicken on to the plate, add Parmesan cheese, peas, orange zest and give everything a nice stir.
• Put chicken back on to the skillet along with asparagus and bake uncovered for 5 more minutes.
• Serve immediately!

CHICKEN WITH ORZO AND VEGGIES

Steps:

• Heat oil in a large frypan over medium high heat. Add onion, garlic and red pepper. Cook 2 minutes. Add broth, broccoli and orzo.
• Reduce heat to medium, cover and cook for 6 minutes, stirring occasionally.
• Add chicken and corn, cook an additional 8 minutes or until chicken juices run clear.
• Remove from heat, season with salt and pepper and gently stir in cheese.
• Serve immediately.

CHICKEN AND VEGETABLE RISOTTO

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.