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Thread: Chicken risotto

  1. #1

    Join Date
    Nov 2005
    Location
    Sunshine Coast
    Posts
    1,142

    Default Chicken risotto

    My chicken risotto recipe that I've given to DS from about 8 or 9 months (and he loves)


    Brown 1 onion & 1 crushed garlic clove, add 500g chicken mince &fry till cooked, breaking up the mince as it cooks.

    Add 150g mushrooms & 1 finely sliced zucchini, stir

    Add 1 1/2 C Arborio rice, fry stirring for a min.

    Add tin crushed/ chopped tomatoes & 2 T tomato paste

    Gradually add 2-3 C stock, stirring until rice is cooked.

    Add cheese before serving if you wish.


    I change the ingredients depending on whats in the fridge.

  2. #2

    Join Date
    Jan 2005
    Location
    cowtown
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    8,276

    Default

    Thanks! This looks really easy

  3. #3

    Join Date
    Oct 2003
    Location
    Forestville NSW
    Posts
    8,944

    Default

    That sounds great for toddlers!!! I'll have to add it to my chicken risotto recipes

    I do a chicken one that I bake in the oven.

    I mix:

    2 cloves garlic mashed crushed whatever...
    1/2 onion diced
    2 cups arborio rice
    2 cups chicken stock
    (1/2 cup dry white wine optional...I don't use it because of the kids)
    2 tbs lemon juice
    3-4 chicken breasts

    I cut the chicken breast into 2 pices and brown in a fry pan in a bit of olive oil. I add the rest of the ingredients into a pot for the oven... so whatever as long as you can cover it. Then I place the chicken on top and cover. Bake for 30 minutes or until cooked thoroughly.

    Often I toss some olives on top in the last 10 minutes and some broccoli chopped.

  4. #4

    Join Date
    Oct 2005
    Location
    A Nestle Free Zone... What about YOU?
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    5,374

    Default

    This is my chicken risotto recipe - we think it's yummy...

    Chicken, Pumpkin and Almond Risotto

    Ingredients:
    2 medium onions
    2 cloves of crushed garlic
    2 tablespoons of olive oil
    2 cups of Arborio Rice
    1300mls of chicken or vegetable stock
    1 cup of mashed pumpkin
    4 tablespoons of slivered almonds
    ? cup of parmesan cheese
    4 diced chicken thighs
    parsley for garnish

    Method:

     Heat the oil and add the chicken fry until golden.
     Add the onion and garlic and cook until the onion is transparent.
     Add the rice, stock and pumpkin.
     Bring to the boil and then simmer very slowly until the liquid is absorbed.
     Stir in the almonds and the cheese.
     Sprinkle with parsley just before serving.

  5. #5

    Default

    Thanks for the recipes girls!! Lucy is also a huge fan of risotto and has been having it for quite a while. In fact, she thinks takeaway is risotto, since that's all I get at a foodcourt.

    Guaranteed to make her eat all the vegies in the world...

  6. #6

    Join Date
    Nov 2005
    Location
    Sunshine Coast
    Posts
    1,142

    Default

    Also great way to hide veggies for DH!

  7. #7
    Amelia Guest

    Default

    Ohhhhh They all sound so good!!!!!

  8. #8

    Join Date
    Aug 2007
    Location
    Melbourne - west
    Posts
    528

    Default

    I made up a chicken risotto on the weekend....

    Brown chicken in pan with little oil, take out.

    Add chopt onion and red capsicum - fry in oil. Add two cups risotto. Add 4-6 cups or vegie stock but one cup at a time until it evaporates, keep adding till rice is cooked.

    On the end added grated parmesan.

    Both DH and DS loved it!

    Caz

  9. #9

    Default

    yummo cant wait to try some of these

  10. #10

    Join Date
    Jul 2008
    Location
    Eastern Surburbs, Melbourne
    Posts
    1,841

    Default

    Thanks for the ideas. I have been after one that you do in the oven.



    Does anyone know if you can do it in a slow cooker??

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