Tag: Risotto

Mushroom & Chicken Risotto

mushroom-and-chicken-risottoI am a sucker for a thick, creamy risotto, but hate the time it takes to stand by the stove and stir in the liquid it takes to get it that way. This recipe, from Food & Wine Magazine satisfies my need for a speedy prep without sacrificing taste or the texture I love!  An added bonus, for anyone who has an intolerance, it’s Gluten Free!

Mushroom and Chicken Risotto

  • 2 tablespoons butter
  • 1/2 pound mushrooms, cut into thin slices
  • 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
  • 1 tablespoon cooking oil
  • 1/2 cup finely chopped onion
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup shredded Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
  2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
  3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
  4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

SUGGESTED WINE PAIRING

The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as Chenin Blanc, Riesling or Gewürztraminer from California.

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Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba,  Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

  • 6 Frozen Boneless-Skinless Chicken Thighs
  • 2 TBLS Extra Virgin Oil
  • 1 Chicken Bullion Cube
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Allspice
  • 2 tsp Dried Tarragon Leaves
  • Juice of 2 Small Ripe Lemons (About 1/4 Cup)
  • Zest of 2 Small Lemons
  • 1 Cup Water
  1. Turn the pressure cooker on to “Brown” setting
  2. Pour 1 TBLS of the Olive Oil into the bottom of pan
  3. Put frozen chicken into pan to begin defrosting
  4. Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
  5. After 3 minutes turn the chicken over
  6. Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
  7. Brown for another 3 minutes then turn chicken over one more time
  8. Grate the lemon zest into the pan (on top of the chicken)
  9. Squeeze the juice from the zested lemons into the pan
  10. Add the Water and close & lock the pressure cooker
  11. Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
  12. When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
  13. After rest time, release the pressure and remove the chicken to a covered dish

 Lemon Artichoke Risotto

  1. Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
  2. Add 2 Cups Dry Arborio Rice
  3. Set pressure cooker to Rice setting
  4. When cooker reaches desired temperature/pressure, cook rice for 9 minutes
  5. When cycle is complete unplug and release most of the pressure but do not unlock or open machine
  6. After 10 minutes finish releasing pressure and unlock/open pressure cooker
  7. Add 1 jar quartered Artichoke Hearts in Water (drained)
  8. Grate the zest from one medium lemon into the rice
  9. Stir in 1/2 Stick Butter
  10. Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
  11. If desired, add more heated chicken broth to make the rice creamier
  12. Keep covered until ready to serve with the chicken

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Hawaiian BBQ Chicken & Pineapple Risotto

pressurecookerIn case you’ve missed my posts from the last two days, I’m in love with my new T-Fal 6 quart electric pressure cooker!

Most nights my husband makes a brief stop at home after work before heading to the gym, then back home to spend some quality time on his stationary bike while I’m holding down the fort and figuring out/preparing (or ordering) what we’ll be eating for dinner.  That didn’t leave me a lot of time (if any) to get my early evening workout in and I felt more like a short order cook than a valued member of my household.  Realizing how much time & effort the pressure cooker saves me has changed my attitude and freed me up to get back to my post-work workouts too!

hawaiianbbqTonight’s dinner did take some extra time because it involved cooking two separate dishes in the slow cooker, but the short time needed for the risotto to cook allowed me to prep the main dish for it’s turn in the pot!  Next time I will prepare the rice/grain/potato side earlier in the day and reheat so dinner can still be prepped in one step.

Pineapple Risotto

  1. Preheat the pressure cooker to the brown setting.
  2. Pour contents of 20 ounce can of crushed pineapple (in juice not syrup) in to a 4 cup measuring cup.  Add water to equal 4 cups + an additional cup and set aside.
  3. Add 1 TBLS Olive Oil to the pressure cooker then 2 cups Arborio Rice and lightly toast it.  The rice will turn from solid white to translucent as it absorbs the oil, then back to white. When a couple of grains look golden your rice is toasted!
  4. Add about 2 TBLS of sweet wine (like Moscato) and stir the rice until the wine has fully evaporated.
  5. Pour the contents of the measuring cup and the additional water to the pressure cooker, mix, close and lock the lid.  Set to cook on high for 6 minutes.

When timer sounds, release the pressure and open the cooker.   Remove the inner pot from the cooker immediately to keep the rice from over-cooking.  The rice may still be slightly liquid.  Stir, and the rice will absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back in the base unit set to brown, and finish cooking it this way.  It’s ok if it’s a little sticky for this recipe.

Hawaiian BBQ Chicken

  • 2 lbs boneless skinless chicken breasts, chopped into 2″ chunks
  • 2 Cups Fresh Pineapple Chunks (or 1 – 20 oz can chunks in juice)
  • 1/2 Cup Water (if using fresh or frozen pineapple chunks)
  • 1 Cup Light Coconut Milk (in the can)
  • 1 Cup Spicy-Sweet BBQ Sauce (I use Guy Fieri Kansas City Smoky & Sweet)
  • Dried Crushed Red Peppers to taste
  • Diced Scallion (about 1/4 Cup) green and white parts
  • Shredded Coconut (if desired)
  1. In a medium mixing bowl, combine the coconut milk, BBQ sauce and crushed red peppers.  If you are using canned pineapples, drain 1/2 of the juice into the BBQ sauce mixture.
  2. Add the chicken pieces to the measuring and stir to coat.
  3. Layer the pineapple on the bottom of the pressure cooker pan.  If using fresh or frozen pineapple chunks add 1/2 cup water.
  4. Pile the chicken on top of the pineapple but do not mix together.
  5. Pour the remaining sauce over the top of everything and close/lock the lid.
  6. Cook on medium for 9 minutes then push button to release steam/pressure and unlock lid.
  7. Remove the chicken & pineapple from the pressure cooker with tongs and turn unit to the brown setting.
  8. Add 1 1/2 TBLS Cornstarch to 1/4 cup or so cold water then pour into sauce and whisk for about 1 minute to thicken.
  9. Pour thickened sauce over the removed chicken and pineapple.

Pile a good amount of the pineapple risotto on the plate and cover it with some of the chicken, pineapple and sauce.  Sprinkle a bit of coconut and green onions on top and enjoy!

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Spicy Shrimp Risotto

grillrenderWhat’s the best part about the day after a barbecue?  Leftovers of course!

Chicken went home with my girlfriend, the spicy Italian sausage and bacon wrapped jalapenos were devoured by everyone, but there were still some grilled vegetables and a dozen of the large freshwater shrimp left for me to toss into tonight’s dinner!

Spicy Shrimp Risotto

  • 8 – 12 Grilled Large Freshwater Shrimp (Tails and Shells removed)
  • 1 TBLS Olive Oil
  • 1 Red Bell Pepper Chopped
  • 1 Large Portobello Mushroom Chopped
  • 1 -2 tsp Crushed Red Pepper Flakes
  • 1 Cup (dry) White Arborio Rice
  • 1 TBLS Butter
  • 2 1/2 Cups Low Sodium Chicken Broth

In a 2 qt saucepan combine the rice with the butter and 2 1/2 cups of the chicken broth. Bring to a boil then cover, reduce heat and simmer for 20 minutes. Remove from heat and allow to steam another 10 minutes.

Meanwhile, in another 2 qt saucepan, over medium heat saute the olive oil, mushrooms and bell pepper for about 8 minutes.  Chop the shrimp into chunks then add it and the red pepper flakes to the vegetables.  Simmer on low for about 5 to 7 minutes then cover and remove from the heat.

When the rice has finished steaming add it to the pan with the shrimp and vegetables. Season with salt, pepper and more crushed red pepper flakes if desired.  Serve with chopped avocado and your favorite hot sauce.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood