Tag Archive: Risotto


I had leftover risotto from the Waiting for Dorian meal.  The local market had some chicken tenders on sale. Inspiration kicked-in!

Risotto casserole:

4 C. Leftover risotto

1 C.  Leftover chard and cannellini beans chopped up in the food processor. Any leftover cooked vegetables will do.

1 egg

1 C. Vegan mozzarella shredded

1/2 C.  Crumbs from seasoned chips or crackers. I used some organic multigrain crackers.

3 Tbsp. butter

Combine leftover risotto, chard, egg, shredds and crumbs.  Place in 13 x 9 baking dish sprayed with coconut oil.  I refrigerated it overnight. This is not a necessary step. I just did it so dinner will be easy tonight. Bake at 350 for 30 minutes.  Top with little pieces of butter turn heat up to 450 and cook for another 15 minutes to make golden brown across the top.

For the chicken skewers:

Weave chicken tenders on to skewers. Marinade overnight in marinade of choice. I combined 1/2 C. pineapple jalapeno jam and 1/4 C. balsamic glaze. It was amazing! Bake in the oven side by side with the risotto casserole. After 30 minutes at 350 take the chicken out and cover with foil tossing around first to make sure it all has plenty of the juices on it. Finish cooking the risotto casserole with the butter on it.

This was a huge hit!

 

Having lived in Florida, I have been fortunate to have avoided a direct hit by a hurricane.  Trees down.  Crushed tool shed .  Tonight the anticipation of what Hurricane Dorian may bring got to me, so I did some culinary therapy!

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Boneless skinless chicken thighs, risotto, chard and cannelini sauce!

8 boneless skinless chicken thighs

1 bottle marinade of choice (or better yet homemade)

For the risotto:

1 1/2 c aborio rice

5 c.  Broth

3 Tbsp. Butter

1/2 c. Wine

4 Tbsp. Vegan cream cheese

1 c. Vegan cheese shredds

Seasonings of choice

For the chard:

1 pouch frozen chopped chard

1 can cannelini beans

2 Tbsp oil

Seasonings of choice.

1.  Preheat oven to 350 F.

2.  Marinade chicken in 13 x 9 baking dish.

3.  Combine rice and 4 x. Broth in Dutch oven.

4.  Place chicken and risotto in oven on low rack.  The need to cook 45 to 50 minutes.

5.  Heat oil in skillet.  Place chard, beans and seasonings over low heat with lid.  Saute until chicken and risotto come out of the oven.

6. Meanwhile, combine cheeses, butter, remaining broth, wine, and seasonings.

7.  Stir cheese mixture into risotto and stir vigorously until creamy.

All in all a successful culinary therapy session!

 

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Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese (I used a little less)
1/2 cup dry white wine
3 tablespoons unsalted butter, diced

1 tsp. Tuscan seasoning (the original recipe calls for salt and pepper, but stock is already salty enough.
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Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

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I cooked this alongside some baked boneless chicken breasts that I had marinated in Braswell’s of Georgia Vidalia Onion and Summer Tomato Salad Dressing.  Both take 45 minutes at 350 so it was perfect!!
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Meanwhile, I sauteed some onions and chopped squash on the stovetop to serve with it.
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This was hands down the easiest recipe for risotto I have ever made!  Thank you Ina Garten.

Creamy Risotto with Chicken, Butternut Squash and Peas

3 C. Risotto
6 cooked chicken thighs (I used thighs I had previously cooked and frozen)
1 package frozen peas
1 package frozen butternut squash
1 qt. chicken broth
2 Tbsp. dehydrated onions
2 Tbsp. garlic salt
2 Tbsp. bacon grease

2 Tbsp. Parmesian cheese

Brown chicken in bacon grease until golden.  Remove from skillet and set aside to cool.

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In bacon grease, brown risotto, stirring regularly to ensure it doesn’t burn.

SAM_0412Roast butternut squash in the oven at 400 F for 15 minutes.  Rinse frozen peas with water to defrost.

Add dehydrated onions and garlic salt to risotto.  Add 1/2 cup chicken broth.  Simmer until liquid is absorbed.  Add another 1/2 cup chicken broth.  Simmer until liquid is absorbed.  Repeat process until risotto is fully cooked and tender, approximately 20 minutes.

Meanwhile, remove chicken thighs from bone and chop.  Add to risotto when almost done.

 

At the last minute stir in Parmesian cheese.  Gently fold in roasted butternut squash and defrosted peas and serve.

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