117514 chicken rocket risotto Recipes

reduced-sodium chicken broth, water, arborio rice, boneless skinless chicken breast, cooked (or smoked chicken), lemon , juice and zest, basil pesto, rocket

pumpkin, roughly diced, risotto rice, hot chicken stock, divided, water, pumpkin, diced into 1cm cubes, parmesan cheese, grated, roughly chopped rocket, butter, salt, pepper, olive oil

chicken broth, low sodium, olive oil, onion, chopped (about 3/4 cup), red bell pepper, cut in large dice, mushrooms, quartered, arborio rice, baby spinach leaves, lightly packed, frozen peas, thawed, asparagus, steamed and cut into 3/4-inch pieces, tomato, cut into wedges, chicken breast, grilled, cut into bite size pieces, freshly grated parmesan cheese, chopped parsley, salt and pepper, to taste

chicken broth, boneless skinless chicken breasts, cut into 1-inch cubes, olive oil, sliced fresh mushrooms, onion, chopped, butter, garlic clove, minced, uncooked arborio rice, meatless spaghetti sauce, grated parmesan cheese

boneless chicken breasts , cut into small strips, egg, breadcrumbs, grated romano cheese or 1/4 cup parmesan cheese, onion, chopped, olive oil (divided ), minced garlic, arborio rice, white wine, chicken broth (heated with juice of 2 lemons), butter, grated romano cheese or 1/2 cup parmesan cheese, parsley, chopped

reduced-sodium chicken broth, pasta sauce, olive oil, pancetta, chopped, brown onion, finely chopped, garlic cloves, crushed, arborio rice, dried chili pepper flakes, chopped fresh rosemary leaves, dry white wine, skinless chicken thighs, trimmed, cubed, grated parmesan cheese, roughly chopped fresh flat leaf parsley

butter, fresh mushrooms, sliced, skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient), chicken stock (heated ), arborio rice, dry white wine, chopped onion, garlic cloves, crushed, grated parmesan cheese, cream (optional), chopped fresh parsley, oil, salt & pepper

arborio rice, chicken stock, chicken breasts, all fat removed and lightly cooked, leek, chopped finely (or onion), chicken stock, extra, saffron strands, lemon , zest of, lemon juice, frozen peas

olive oil, sliced leek, arborio rice, reduced-sodium chicken broth, white wine, chicken, drained, artichoke hearts, drained, freshly grated gruyere or 1/2 cup swiss cheese, chopped fresh savory or 1 tbsp dried savory, salt and pepper, to taste

chicken tenders, cut in 1 in . pieces, salt, pepper, oil, risotto mix with garden vegetables, garlic primevera flavored, leafy greens, blend or 9 oz baby spinach

chicken broth, olive oil, chicken breast, skinless, cut into 1-inch cubes, salt and pepper, dry vermouth, fresh spinach , thoroughly washed, butter , plus 1 tbsp, yellow onion, diced, ribs celery, finely diced, minced garlic , plus 2 tsp, arborio rice (32 oz), saffron threads, grated parmesan, heavy cream, chives, for garnish

butter, risotto rice (arborio rice), white wine, chicken stock (or bullion), chicken, cooked and cubed (grilled tastes great !), spinach (if frozen , thaw), peas (if frozen , thaw), mushroom stems and pieces, drained, parmesan cheese, heavy cream, milk (or more to taste), salt and pepper, to taste

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chicken breasts, olive oil, ciabatta , loaf torn into chunks, pancetta, rocket (also known as arugula), fresh mint , leaves picked, sun-dried tomatoes packed in oil, drained and halved, balsamic vinegar, extra virgin olive oil

rocket, egg, boiled, avocado, cubed, chicken breast, grilled, zucchini, grilled, mayonnaise dijonnaise, lemon juice

fresh gingerroot, dried chili, salt, pepper (to taste), olive oil, bay leaf, honey, garlic cloves, paprika, chicken breasts, risotto rice, chicken stock cube, butter, white wine (1 splash), zucchini, lime

rocket (aguilar), pears, finely sliced, lemon juice, goat cheese, crumbled (or shaved parmesan or crumbled feta if you prefer), balsamic vinegar, black pepper

rocket, ends trimmed, washed, dried, grated parmesan, x 100g pkt toasted pine nuts, garlic cloves, coarsely chopped, olive oil, red capsicums, quartered , deseeded, ciabatta, olive oil, extra, feta, crumbled