Child Friendly Lemon Chicken Risotto Recipes

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LEMON CHICKEN RISOTTO



Lemon Chicken Risotto image

Provided by Jessica

Categories     Main Course

Time 1h

Number Of Ingredients 17

1 pound boneless, (skinless chicken thighs)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 cups arborio rice
3 garlic cloves, (minced)
1 cup dry white wine
4 to 5 cups low-sodium chicken stock, (warmed)
1 teaspoon freshly grated lemon zest
4 scallions, (sliced into 1-inch long pieces)
1/4 cup freshly grated parmesan cheese
1 tablespoon fresh chopped basil, (plus extra for topping)
1 tablespoon fresh chopped parsley, (plus extra for topping)
salt and pepper for seasoning
lemon wedges for serving

Steps:

  • Pat the chicken completely dry with paper towels. Season with the salt, garlic powder and lemon pepper. Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken and plate it on a cutting board. Once cool, slice into pieces.
  • With the saucepan still hot, add the butter. Add the rice and stirring often, toast the rice until it's somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear "hydrated" - and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the scallions, lemon zest, parmesan, basil and parsley. Taste and season the rice additionally, more salt or pepper if needed. This will differ on the salt level in your stock, so don't be afraid to add more. Stir in the sliced chicken. Serve immedaitely with extra chopped herbs on top and lemon wedges on the side.

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

CHILD FRIENDLY LEMON CHICKEN RISOTTO



Child Friendly Lemon Chicken Risotto image

An economical, uncomplicated and extremely tasty dish that your children will love. Great for using left overs and freezes beautifully. Original recipe was in a library book I had called 'The Dinner Lady'. Unsure of author.

Provided by scimietta99

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lemons
2 garlic cloves
2 liters chicken stock
500 g long grain rice
50 g butter
100 g onions
100 g garden peas
500 g cooked diced chicken

Steps:

  • You will need 2 Litres of good chicken stock or, in the absence of the home made nectar prepare the liquid using chicken stock cubes. Not having the proper stuff will give a less tastier dish. So please, please have a bash at making your own. It is so easy and quick and tastes so much better. Check out the recipe #71349 which works well or one of the others. If you haven't got your own carcass then ask one of your friends to give you theirs as most people just bin them. Your stock needs to be gently simmering before you start the rice.
  • Melt butter in a large pan and add the onion (finely minced) and also the garlic (ideally minced also). Don't allow to brown or colour. Make sure the garlic/onion is minced very fine to avoid the 'if this has got onion in it I am not eating it!' comments. Have tried making without but it is needed for flavour.
  • Add the rice. Note that for this recipe it called for long grain rice and not arborio. Please try the recipe as it is as it does work and quantities for liquid are correct.
  • Immediately the rice has been stirred well add almost all the stock. Most recipes will call for adding the stock bit by bit but (from experience) I can tell you that the quantity of liquid will be correct and life is definitely too short to stand over a hot stove! Specially now online poker has been invented. So add about 3/4 of the stock and bring to simmer. You can't do this with arborio rice but the long grain rice makes the constant stirring and dribbling of hot stock unneccesary. Cover and cook until all liquid is absorbed and your rice is 'nearly there'. If you are timing this it should be about 15/20 minutes after the stock was added.
  • Add approx 1lb of chicken left overs (cut into cubes), the zest and juice of two lemons, the peas and rest of the stock if you feel it is needed. Season well and give the cooking time an extra few minutes.
  • This dish doesn't really need parmesan but a small amount of fresh parsley could be added. It is beautifully light and tasty. Not an 'elegant' dish but my children absolutely love it and the flavour is good considering the few ingredients.
  • Freeze left-overs after adding a tiny bit more stock to leave it a bit 'soupy' to avoid it getting stodge when it cools.
  • Enjoy!
  • Preparation time excludes making home made stock.

Nutrition Facts : Calories 694.2, Fat 24, SaturatedFat 9.1, Cholesterol 90.5, Sodium 596, Carbohydrate 87, Fiber 4, Sugar 7.2, Protein 31.6

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