Chicken risotto | Akis Petretzikis
Subscribe:
Chicken risotto | Akis Petretzikis
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Official website:
Facebook Page:
Twitter:
Instagram:
Pinterest:
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou
#akiskitchen #akispetretzikis #chickenrisotto
Easy Oven-Baked Chicken and Vegetable Risotto Recipe
Make this easy oven-baked chicken and rice recipe for dinner tonight. It's a no-stir risotto with chicken, no-prep frozen vegetables and full of flavour from the parmesan. This one-pan recipe means less mess and fuss for family dinners.
▶ Get the recipe from Perfect Italiano via myfoodbook here:
Top cooking tips in this baked oven risotto recipe:
0:08 How to pan fry chicken breast fillets
0:14 How to oven bake risotto
0:15 Vegetarian oven baked risotto with frozen vegetables (omit chicken)
▶ Watch more recipes made with Perfect Italiano:
▶ Follow myfoodbook on Instagram:
▶ Follow us on Facebook:
Perfect Chicken and Mushroom Risotto
This tasty risotto (recipe below) is loaded with chicken and mushroom. It’s the perfect dish for any day of the week.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Chicken and mushroom risotto
Serves 4 Prep 10 mins Cooking 35 mins
4 cups (1L) chicken stock
Parmesan rind (optional)
1 brown onion, peeled reserving skin, finely chopped
1 tbs olive oil
2 small Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
200g brown mushrooms, thickly sliced
1 garlic clove, crushed
1½ cups (300g) arborio rice
½ cup (125ml) white wine or extra chicken stock
60g pkt Coles Australian Baby Rocket
½ cup (40g) finely grated parmesan
1. Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to bowl with chicken. Loosely cover to keep warm.
2. Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
3. Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
4. Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.
Brown Chicken Risotto
An easy risotto with the intense flavor of a roast chicken dinner. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE***
Brown Chicken Risotto (serves two, multiply as needed)
olive oil
1 boneless chicken thigh
2 small shallots
2 small carrots
1/2 cup risotto rice
white wine (about 1/2 cup)
chicken stock (2-3 cups)
1 bay leaf
dried sage
dried thyme
salt
pepper
2-3 cloves of garlic
1/2 cup frozen peas
butter
parmesan or pecorino cheese
Get a reasonably wide pan on medium-high heat. Coat the bottom with olive oil, and cook the chicken thigh until brown on both sides. While the chicken is cooking, cut the shallots and carrots into small pieces. When the chicken is brown, remove it, and dump in the carrots and shallots. Cook the vegetables until at least some of them are brown and you're worried the pan is going to scorch. Put in the rice, stir, and let sit for a minute until the bottom layer of rice is brown and smells nutty.
Deglaze with enough white wine to cover the rice. When the wine has reduced down substantially, pour in enough stock to generously cover the rice. Add the bay leaf, a pinch of sage and thyme, and pepper. Cut the chicken thigh into small pieces and add those back to the pan. Simmer until the stock has been mostly absorbed, during which time you can peel and chop the garlic.
Continue to add small amounts of stock and stir until the rice tastes like it's almost done but is still a little crunchy. Turn the heat off, melt in butter and cheese to taste, mix in the peas, garlic and another splash of white wine. Test for seasoning, then eat.
Mushroom Risotto
Mushroom Risotto is a magnificent way to turn ordinary mushrooms into an incredible dish that would be at home in a fine dining restaurant!! The trick that really elevates this risotto recipe is to stir some of the buttery, garlic mushrooms INTO the risotto and reserve some to pile on TOP.
This is a fully loaded mushroom recipe - there's an enormous mound of mushrooms in this!
********************
Creamy PRAWN Risotto
Creamy BAKED Pumpkin Risotto!
Easy Chicken and Mushroom Risotto
Chicken and Bacon Risotto | One Pot Chef
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
PLEASE SUBSCRIBE!
FOLLOW ME!
BECOME A FAN ON FACEBOOK!
Chicken and Bacon Risotto is a delicious main meal. Succulent chicken and tasty bacon mixed into a creamy risotto with onions and garlic. This recipe is easy enough to make for a weeknight dinner, and impressive enough to serve to friends at a dinner party!
=================
RECIPE FACT SHEET
=================
INGREDIENTS IN THIS DISH:
1 Tablespoon of Butter
1 Tablespoon of Olive Oil
1 Brown Onion (diced)
2 Rashers of Bacon (diced)
3 Chicken Thigh Fillets (skinless, trimmed and diced)
2 Teaspoons of Crushed Garlic (2 cloves)
2 Cups of Arborio Rice (Risotto Rice)
4 Cups of Chicken Stock (or Vegetable Stock)
1 Cup of Water (plus extra if required)
Preperation Time: 10 minutes
Cooking Time: 25 minutes
Serves 4 - 6 (as a Main Meal)
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)
Music by Kevin McLeod (Used with Permission)