Time 50m Number Of Ingredients 10 Steps:
Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat. Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute. Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat. Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.
Time 30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto. Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute. Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes. Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes. Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it’s time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached. Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot. Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes. Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook rice this way until tender which should take about 25-30 minutes. Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through. Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency. Serve immediately. The remaining parmesan can be added to each serve if requested.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Time 1h5m Number Of Ingredients 10 Steps:
Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured. Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins. Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding. Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes. Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.
Time 1h15m Yield Four servings Number Of Ingredients 17 Steps:
To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture. Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side. Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes. Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt. Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto. Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.
Time 40m Yield 6 Number Of Ingredients 16 Steps:
Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer’s instructions. Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend. Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot. Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.
