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    You are in: Home / Recipes / Chicken Etc. Risotto Recipe
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    Chicken Etc. Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    grrrl genius's Note:

    I love risotto, and after preparing it several ways, this is what I've settled on to adopt for everyday use. It makes a great "pantry catcher" for whatever you might happen to have in the refrigerator or freezer: asparagus, broccoli, sun dried tomatoes, onions and pine nuts all make fabulous additions!

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Bring 6 cups of chicken stock or broth to a boil in a pot. You will want to maintain a slow boil through the duration of your cooking process.
    2. 2
      In a separate (larger than you think you'll need) pot, melt 2 tbsp butter over medium heat.
    3. 3
      When butter stops bubbling and becomes slightly golden in color, add 2 cups risotto (arborio rice) and stir continuously for 2-3 minutes until rice takes on a very subtle color. A wooden spoon seems to work best for this dish, and you will always want to be sure to stir the whole pot, scraping down the bottom and sides and turning the rice over on itself.
    4. 4
      Add half of the wine to the buttered rice. Stir thoroughly and continuously. When rice has absorbed most of the wine (this will happen quickly), add the other half.
    5. 5
      When rice has again absorbed most of the wine in, add approximately 1/2 to 1 cup of the boiling chicken stock. You will repeat this process continually over the next 20 minutes or so. A good indication of when to add more stock to the rice is when you can drag your spoon through the mixture, down to the bottom of the pot, and the rice takes a bit to fill in the "valley". If you run low on chicken stock before the risotto is done, just add more boiling water in the place of chicken stock.
    6. 6
      When rice is almost tender throughout (taste test to know when that is), add spinach, peas, mushrooms and chicken to risotto.
    7. 7
      Continue to add more boiling stock/water until risotto is completely cooked and tender throughout (again, taste it).
    8. 8
      Turn off the heat on both of your burners.
    9. 9
      Add parmesan cheese, cream, milk, salt, pepper and Italian seasoning to the risotto. Stir thoroughly to incorporate. Residual heat will melt the cheese.
    10. 10
      Serve to your hungry family, guests or friends!

    Ratings & Reviews:

    • on March 05, 2009

      55

      This is the very first time i have cooked rissoto i chose this recipe as it seemed quite easy, i found the rissoto easy to prepare and cook, to make it less fattening i used low fat spread and skimmed milk instead of cream, it was delicious hubby and daughter really enjoyed

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Etc. Risotto

    Serving Size: 1 (504 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.0
     
    Calories from Fat 102
    30%
    Total Fat 11.4 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 32.2 mg
    10%
    Sodium 671.8 mg
    27%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.8 g
    27%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    chicken

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