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.
How to make easy, delicious chicken risotto! | Pasta Grannies
This is called 'risi e tochi' or chicken and rice and it's from the Veneto. Risotto has a reputation being tricky to make with lots of rules; this recipe is relaxed and a crowd-pleaser. (In fact, it's so good, I'm putting the recipe in book 2.) We visited La Fagiana, run by Carla, Eugenio and son Michele. And if you are ever in the area, do go and visit.
How To Cook A Perfect Risotto
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Slimming World Syn Free chicken and leek baked risotto recipe - FREE
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Low-calorie cooking spray
2 large leeks, trimmed, washed and finely sliced
500g courgettes, trimmed and coarsely grated
2 garlic cloves, crushed
250g Arborio risotto rice
700ml chicken stock
4 skinless and boneless chicken breasts, sliced into 2cm chunks
3 tbsp fat-free natural Greek yogurt
Juice of 1 lemon
25g basil, leaves picked
Preheat your oven to 200°C/180°C fan/gas 6. Spray a wide, lidded, flameproof casserole dish or a deep frying pan with low-calorie cooking spray and place over a medium heat. Add the leeks and courgettes and fry, stirring often, for 5-6 minutes, or until the courgettes have collapsed and the leeks have softened. Add the garlic and cook for further 2 minutes. Add the rice and cook for 2-3 minutes, or until the rice starts to look more translucent.
Increase the heat, and add the chicken stock, stirring everything together. Bring to a simmer, add the chicken breasts with some seasoning. Bring back to a good simmer, stir, cover and bake in the oven for 10 minutes.
Remove the risotto from the oven, give it another stir and return to oven uncovered, for a final 15 minutes, or until the rice is tender and almost all of the stock has been absorbed. Remove from the oven, stir through the yogurt, lemon juice to taste, basil. Top with a twist of black pepper, and serve.
Creamy Tomato Risotto with Crispy Garlic Crumbs
The creamy tomato base of this Creamy Tomato Risotto with Crispy Garlic Crumbs has a hint of lemon that’s just so mouth-wateringly moreish you won’t be able to put your fork down until your plate is clear (and maybe your plate is licked clean too. I, erm, definitely don’t do that.).
The full printable recipe for this delicious tomato risotto is here:
The tomato risotto ingredients:
Risotto:
14 oz (400g) tin of chopped tomatoes
1 cup (240ml) vegetable stock
1 tbsp tomato puree/paste
1 tbsp olive oil
1 small onion peeled and finely chopped
1 clove garlic peeled and minced
3/4 cup (150g) Arborio rice
1/3 cup (80ml) white wine optional, replace with stock if you'd prefer
3 tbsp double (heavy) cream
4 tbsp grated parmesan cheese (or vegetarian Italian-style hard cheese if you want it vegetarian)
1 tbsp fresh lemon juice
Good pinch of salt and black pepper
Crispy Garlic Crumbs:
3/4 tbsp butter
1/4 tsp Maldon salt or just a good pinch of normal salt
2 cloves garlic peeled and minced
4 tbsp (30g/1 oz) panko breadcrumbs
1 tsp chopped parsley
Zest of half a lemon
3 tbsp (20g) parmesan (or vegetarian Italian-style hard cheese if you want it vegetarian)
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Sweet Potato Risotto - Best Fall and Winter Recipe!
Welcome the fall season with this delicious risotto made with pecorino cheese and sweet potatoes. Pairs beautifully with duck, turkey, steak or chicken and a good glass of Chardonnay, of course. Enjoy the video and feel free to ask, if you have any questions.
If Vegan, use coconut cream instead of cheese.