Chicken risotto recipes

Chicken and asparagus risotto

Chicken and asparagus risotto

A (parmesan)Ingredients2 chicken breasts, diced (or I use the leftovers from a roast chicken)6 asparagus spears, woody ends removed1 red chilli , finely chopped(optional)1 onion (or 3 shallots, finely chopped)1 clove garlic, finely chopped200g risotto rice750 ml hot vegetable or chicken stock60g parmesan, finely grated Fry LightSalt and pepperMethodFry the onion in Frylight until soft and translucent, then add the chicken pieces and stir fry for 5 minutes (until the outside of the chicken shows no pink)Add the garlic and chilli and stir fry for a further 2 minutes, and the add the sliced stems of the asparagus (reserving the asparagus tips for the end). (if you are using leftover cooked chicken, add it in once the rice is cooked, and stir through for 5 minutes, adding a little more stock if necessary so that they chicken heats all the way through)Additional Info 2 chicken breasts. 200g risotto rice
Curried Chicken Risotto

Curried Chicken Risotto

I love the Knorr Herb Infusion Pots and use them regularly but I was keen to try out the Curry Flavour Pot and decided to make a risotto
Chicken risotto and scary toys

Chicken risotto and scary toys

Add the bacon and chicken, stirring well. Once the bacon and chicken are completely heated through and the rice is cooked, remove from the heat and add the grated parmesan, stirring until melted
Chicken & Asparagus Risotto

Chicken & Asparagus Risotto

Lemon Chicken, Butternut Squash and my favourite, Prawn & Pea. Risotto is one of my favourite dishes and has been since I was a child
Chicken, spinach and rocket risotto

Chicken, spinach and rocket risotto

I also had onions and shallots, butter, eggs, good olive oil, garlic, baby spinach salad, rocket salad, white wine, stock, good quality chicken soup and parmesan
BAKED CHICKEN & PORCINI RISOTTO

BAKED CHICKEN & PORCINI RISOTTO

Next chop the mushrooms and add them to the chicken etc along with the reserved liquid. This was really good - I have never baked a risotto before but I definitely will again - so much easier than all the constant stirring and you wouldn't know the difference
Chicken, Bacon & Sweet Potato Risotto

Chicken, Bacon & Sweet Potato Risotto

Divide the risotto between four bowls, slice the chicken breasts and place on top of the risotto and serve sprinkled with the extra parmesan, extra parsley and walnut pieces
Stu’s Chicken Chilli Chorizo Risotto.

Stu’s Chicken Chilli Chorizo Risotto.

The post Stu’s Chicken Chilli Chorizo Risotto. Once bubbling, add the chicken breast and brown each side for 2 to 3 minutes. 3, Place chicken in an oven tray, cover and bake for 25 minutes. 4, While the chicken is cooking – heat the chicken stock in a pan until boiling then reduce heat and allow to simmer gently. 7, Now add the saffron and the hot chicken stock, a ladle at a time, stirring after each addition. 8, Once you’ve added all the stock and the rice is cooked, add the chorizo, chilli, lemon juice and coriander, along with any juices from the chicken roasting pan. 9, Divide between 4 (warmed) plates and place the chicken breast on top
Chicken & Roasted Garlic Risotto

Chicken & Roasted Garlic Risotto

Set chicken aside. Return chicken to skillet. boneless chicken breast halves. Cook chicken with the chopped garlic 10 min. 1 can Heinz Chicken Soup