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.
Chicken & Sweet Potato Risotto - My Favourite...or one of!
So I decided to do one of my favourites today not Neils.....how does it turn out?
Story here of why its has the Oven Mitts Name...
Recipe - 07:13
Chicken and Sweet Potato Risotto
1 Onion chopped
1 Tsp All Purpose Seasoning
3 Small Sweet Potatoes
3 Chicken breasts cooked and diced or as much leftover chicken
350g Risotto Rice
900ml Chicken Stock
1 Tsp Chives
Grated cheese
Method
Peel and dice sweet potatoes and cook in an air fryer (or oven) until brown
In a pan brown onions and seasoning
Add rice and stir
Add chicken and stock and stir
Cook for 20 minutes or until stock is absorbed
Once cooked add chives and sweet potato
Serve with a sprinkling of grated cheese
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Creamy Chicken Risotto with Crispy Sweet Potato Garnish | From The Galley #8
Risotto is not a hard dish to make once you know the right steps. We love a creamy risotto and sweet potato crisps as garnish make all the difference! If you’ve ever wondered how to make risotto, this is a simple recipe. Get the recipe:
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This Simple Chicken Risotto Needs To Be In Every Cooks Repertoire | delicious. Australia
This easy chicken risotto recipe is bursting with fresh herbs. Pour a glass of wine and sip while you stir until your risotto is creamy and al dente. Still haven't subscribed to delicious. Australia? Do it here:
Find the full recipe here:
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#chicken #risotto #italian
Braised Chicken Thigh with Sweet Corn Risotto
While at home, we have Executive Chef Dave from the Wobbly Barn showing us how to make one of his family's favorite dishes.
Find the Recipe Here:
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.