Recipe Mama

Chicken, Leek & Spinach Risotto June 14, 2009

Filed under: Meat Dishes,rice dishes — obsidian @ 5:19 am
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obsirisotto1

Ingredients:
2 chicken thigh fillets (skinless)
1 cup (uncooked) arborio rice
½ a leek, finely sliced
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or ½ cup chopped spinach
Handful of grated cheese (optional)

Method:
In a large frypan, cook the chicken until starting to brown, add the leek, garlic and rice. Allow that to heat for about 30 seconds to a minute (don’t let the rice or garlic burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup, spinach and cheese if you wish.  Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.

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Risotto Cups March 22, 2009

Filed under: Nibblies and party Snacks — obsidian @ 4:16 am
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Good for a party or entertaining. Simply take flatbread (“Mountain bread” type very thin bread works best), cut it into squares and put them into rammekins, muffin tins or some sort of bowl shaped heatproof dish (depending on the size you want), put a piece of baking paper inside then fill with beans or rice, to “Blind Bake” until the bread starts to go golden brown and crispy. This makes an edible “bowl” you can serve the risotto in!

Then fill with the risotto. If making muffin sized ones, you may need to give the guests a fork to eat with as the rice could be too messy to eat as a pie.

 

Bacon & Spinach Risotto January 18, 2009

Filed under: rice dishes — obsidian @ 12:44 am
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Ingredients:
5 rashers short cut bacon
1 cup (uncooked) arborio rice
1 spring onion
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or 1/2 cup chopped spinach
Handful of grated cheese (optional)

Method:
In a dry frypan, fry the bacon until any fat as turned translucent, add the onion, garlic and rice. Allow that to heat for about 30seconds to a minute (don’t let the rice burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup. Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.

 

Basic Slow Cooker Risotto December 13, 2008

Filed under: rice dishes,Slow cooker Meals — obsidian @ 9:49 am
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Ingredients:
1/4 cup olive oil
1 small onion, diced
1 1/4 cup arborio rice
1/4 cup dry white wine
3 3/4 cups chicken broth
1 teaspoon salt
1/2 Parmesan cheese

 
Method:
Saute the onion in the olive oil until soft, stir in the rice until covered. Place this and the remaining ingredients (except cheese) into the slow cooker. Cook on high for 2 hours. Before serving stir in the cheese.

 
Recipe from: http://crockpot.cdkitchen.com/recipes/recs/478/Risotto56950.shtml

 

Creamy Chicken & Pumpkin Risotto December 12, 2008

Filed under: Meat Dishes,rice dishes — obsidian @ 1:27 pm
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Ingredients:
2-4 Chicken Thigh fillets (skin off)
1/4 cup (approx) spring onions (chopped)
2 large Mushrooms
1 cup raw Arborio Rice
2 cups of hot water
2 Bacon stock cubes
2 cups (approx) milk
2 low fat cheese slices
1 cup (approx) steamed pumpkin and broccoli (mostly pumpkin)

Method:
1). Chop and fry the chicken until browned.
2). Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
3). Add the raw rice and stir until the rice is warmed. Add the bacon stock cubes to the water, and pour half of this into the frying pan. Bring to the boil.
4). Add the remaining water-stock as needed and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding up the milk.
5). When the rice is softening, add the vegetables and cheese.
6). Keep stirring and adding more milk until the rice is cooked (soft). Then serve.

(I usually get itto the point when it’s just slightly undercooked, then cover it with a lid, turn the heat off and get the plates out and stuff and its ready by the time I serve about 2-3 mins later)

 

Chicken & Mushroom Risotto

Filed under: Meat Dishes,rice dishes — obsidian @ 12:33 pm
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Ingredients:
2-4 Chicken Thigh fillets (skin off)
1/4 cup (approx) spring onions (chopped)
4-6 Mushrooms
1 cup raw Arborio Rice
2 cups of boiling water
2 Bacon stock cubes
2 cups (approx) milk (I use milk powder in boiling water)
2 low fat cheese slices
Some spinach – about 1/4-1/2 cup (I use the frozen spinach cubes)
1 sachet of cream of mushroom cup-a-soup (optional)

Method:
1). Chop and fry the chicken until browned.
2). Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
3). Add the raw rice and stir until the rice is really well warmed. Add the bacon stock cubes to boiling water, and pour half of this into the frying pan. Let the mixture boil/bubble while stirring.
4). When the water has mostly evaporated off, add the remaining water-stock and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding the 2 cups milk a little at a time.
5). I add a mushroom cup-a-soup, but you can leave that out
6). Keep stirring and adding more milk or water until the rice is cooked (soft). Then serve.