Risotto Carbonara Recipes
CHICKEN CARBONARA RISOTTO
Sautéed chicken, simmered in creamy chicken soup with green peas and rice ... stir in the Parmesan and dinner's ready!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
- Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
- Stir in bacon bits and Parmesan cheese.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 60.1 g, Cholesterol 81.3 mg, Fat 15 g, Fiber 1.6 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 928.6 mg, Sugar 6.8 g
CHICKEN CARBONARA RISOTTO
Chicken Carbonara Risotto
Provided by Minute® Rice
Yield 6
Number Of Ingredients 10
Steps:
- Treat yourself to creamy goodness for dinner tonight! In just 15 minutes, you can proudly present this easy-to-make Chicken Carbonara Risotto to the whole family. Step 1
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté for 4 to 5 minutes, or until cooked through. Step 2
- Add in milk, soup and peas and bring to a boil. Step 3
- Stir in rice and cover. Reduce heat to medium-low and simmer for 5 minutes. Step 4
- Stir in bacon bits and Parmesan cheese.
CHICKEN CARBONARA RISOTTO
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through., Add soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes., Stir in bacon bits and Parmesan cheese.
Nutrition Facts :
GENNARO'S CLASSIC SPAGHETTI CARBONARA
Just a handful of ingredients makes a fantastic carbonara and, done properly, it's a thing of beauty.
Provided by Gennaro Contaldo
Categories Mains Italian Eggs Quick fixes Pasta & risotto
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture - the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it's lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
Nutrition Facts : Calories 860 calories, Fat 47.5 g fat, SaturatedFat 16.5 g saturated fat, Protein 37.8 g protein, Carbohydrate 74.8 g carbohydrate, Sugar 3.6 g sugar, Sodium 3.3 g salt, Fiber 3.1 g fibre
RISOTTO "CARBONARA" MY WAY
Steps:
- In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.
- Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.
RISOTTO CARBONARA
Yield 2
Number Of Ingredients 11
Steps:
- 1. Add the chicken stock and white wine to a sauce pan and bring to a boil. Once a boil is reached, back down the heat to just under a boil 2. Chop the pancetta in a rough chop and saute in the olive oil (or butter) until the fat has rendered out. (Be sure that the pan you're cooking in is big enough to hold 3 cups of rice.) Remove the pancetta from the pan and set aside on a paper towel to drain. Reserve the fat in the pan. 3. Depending on how much fat was pulled out of the pancetta, blot the liquid in the pan (if needed) until the bottom of the pan is just covered in liquid. 4. On a medium setting, add the rice to the pan and use a spatula to gently stir the rice in the pan so that the rice can toast in the liquid. Once you smell nuts it's time to move to step 5. 5. Start by adding 1 c. of the simmering stock/wine mixture. Gently stir with the spatula periodically until the rice starts to drink in the liquid. When you start to see the bottom of the pan when you stir, it's time to add more liquid (a half cup at a time from here on out). NOTE: Depending on a lot of factors, your rice may or may not need all 3 cups of liquid. Just keep adding liquid as the previous addition is sucked up by the rice until the liquid is creamy and the rice is al dente (about 20 - 25 minutes). Now it's time for additives. 6. Once the risotto is just about done (meaning the desired texture is reached and it's no longer drinking in moisture at the rate it was before), remove the pan from the heat. (If you're adding the egg yolk, beat it lightly in a bowl and add it in, being sure to stir to incorporate it so it doesn't curdle) Add the parmesan and stir gently to incorporate. Finally, add the cooked pancetta and the thawed peas (the heat of the rice will cook the peas without cooking them to death). Add salt and pepper to taste, add the parsley and plate.
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- Before you begin, have all ingredients measured out. Risotto needs attention once you start cooking it.
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- Pour the chicken stock into a small saucepan. Bring to a simmer over medium heat. Once the chicken stock comes up to a simmer, turn the heat back to medium/low.
- Heat a tablespoon of olive oil in a large heavy-bottomed skillet over medium heat. Add the rice to the skillet and cook until the rice has absorbed all the oil, about three minutes.
- Take a ladle of the chicken stock and add it to the rice. Continuously stir the rice until all of the stock has been absorbed.
- Once all the stock is absorbed into the rice, add another ladle full of stock. Continue this process of adding a ladle of chicken stock to the risotto for about 15 minutes.
EASY BACON RISOTTO CARBONARA | SIMPLE. TASTY. GOOD.
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Estimated Reading Time 3 mins
- Then scoop the bacon onto a plate. Leave the bacon grease in the pan. Add the olive oil, chopped onion and garlic.
- Gently fry the onion and garlic in the grease over medium heat for 6 minutes until soft. If the grease starts to stick to the bottom of the pan, add some water and stir the onion until the brown bits are gone. Then add the rice.
EASY RISOTTO CARBONARA RECIPE - FEARLESS FRESH
From fearlessfresh.com
Estimated Reading Time 6 mins
- Bring the chicken broth and wine to a simmer in a medium saucepan and keep warm over low heat.
- Prep an egg poaching station: fill a 2-quart stockpot with water and add the salt and vinegar. Crack one egg into a ramekin and have the other three eggs at the ready.
- Add the olive oil and pancetta to a large saucepan or deep skillet and cook, stirring occasionally, for about 10 minutes over medium-low heat until the pancetta renders its fat and browns to a crisp. You’ll develop a beautiful brown—not burnt! if it burns, turn the heat down!—crust on the bottom of the pan as the pancetta cooks.
- Remove the pancetta bits from the pan and reserve. Add the butter to the saucepan. When the butter is fully melted, add the onion and garlic and stir well to deglaze and scrape up all that gorgeous, tasty brown coating in the pan.
CREAMY CARBONARA RISOTTO (EGGLESS & LOW FODMAP) |GLUTEN ...
From glutenfreestories.com
Estimated Reading Time 3 mins
- In a pan over medium heat, add the garlic-infused olive oil and once hot, add the pancetta or bacon. Cook the bacon for about five minutes or until almost crisp. Remove with a slotted spoon and set aside.
- Pour out the fat, reserving 1 tablespoon in the pan. Then add the rice and saute for a minute until the oil and fat has coated the rice. Splash in the wine and reduce completely.
- Wait for the wine to almost fully absorb (stirring regularly) and then add the chicken stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
- After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water.
BAKED RISOTTO CARBONARA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Estimated Reading Time 5 mins
- Preheat oven to 300° F. (If your skillet isn't oven-proof and you will be transferring the risotto to a baking dish, place the baking dish in to the oven to warm while it's pre-heating).
- Heat a 10-12-inch oven-proof frying pan over medium heat. Fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate.
- Add the butter to the pan, then the onion. Turn the heat down to medium-low and stirring occasionally, soften the in the butter for 3-4 minutes.
- Meanwhile, heat the stock in a small saucepan or microwave. Return the pancetta or bacon to the frying pan and stir in the rice. Move the rice around until all the grains get a good coating of the butter. Add the hot stock to the rice, along with some freshly milled black pepper.
INSTANT POT RISOTTO CARBONARA (SO CREAMY!) - SPEND WITH ...
From spendwithpennies.com
Estimated Reading Time 5 mins
- Set an Instant Pot to Saute and add the diced pancetta. Cook the pancetta, stirring occasionally until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
- Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.
- Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
EASY CHICKEN CARBONARA RISOTTO RECIPE | MYRECIPES
From myrecipes.com
- Place butter and oil in an 8-inch square baking dish; microwave at HIGH 30 seconds. Stir in rice, onion, and garlic. Microwave at HIGH 2 minutes, stirring once. Stir in chicken broth; microwave at HIGH 6 minutes, stirring once. Stir in mushrooms; microwave at HIGH 6 minutes. Stir in chicken, peas, and green onions; microwave at HIGH 1 1/2 minutes. Cover and let stand 5 minutes.
- Microwave bacon at HIGH for 2 minutes or until crisp. Crumble and add to risotto. Stir in Parmesan cheese, salt, and pepper.
RISOTTO CARBONARA | RECIPE | KITCHEN STORIES
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- Dice the bacon into cubes or batons. Then, in a wok or shallow cooking pan, cook the bacon on medium-low heat until some of the fat is rendered out. Drain the bacon on a paper towel and set aside until later.
- Using the same pan as the bacon, cook the finely diced onion in the bacon fat with some olive oil and butter. Cook until translucent. Then add the risotto rice and toast for a few minutes to absorb all the fat and oil in the pan.
- When rice is dry and well-toasted, add the white wine and let it quickly absorb into the risotto rice, stirring frequently. Then add about 1/2 cup of chicken or veggie stock to the pan and stir until mostly absorbed. Then repeat this process of adding stock and stirring from time to time until the risotto rice is al dente or cooked to taste.
- While your risotto is cooking, grate your Parmesan cheese, whisk the egg yolks together with the cream, and chop the parsley. Set aside until risotto is done cooking.
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