Chicken Artichoke Risotto With Gruyere Cheese Recipes

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

SPINACH ARTICHOKE RISOTTO

Steps:

• Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
• In a large pot, melt the butter over medium heat. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
• Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
• Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
• Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
• When your rice is cooked through, remove the pot from the heat. Add the cream cheese, thawed and drained spinach, artichoke hearts, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
• Taste the risotto and season with additional Parmesan, artichokes, salt, and pepper as desired. I like to use a dash of red pepper flakes (around 1/4 teaspoon) for a slight kick. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.

ITALIAN FOUR CHEESE RISOTTO

Steps:

• On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.
• Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.
• Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.
• Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.
• Remove from heat and stir in the cheese. Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired. Enjoy!

CHICKEN-ARTICHOKE RISOTTO WITH GRUYERE CHEESE

Steps:

• Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
• Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
• Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
• Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.

CHICKEN-ARTICHOKE RISOTTO WITH GRUYÈRE CHEESE

Steps:

• Preparation Time: Approximately 20 minutes Cook Time: Approximately 15 minutes Preparation: Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately. Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value

ARTICHOKE RISOTTO

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
• To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.