Chicken Basil Risotto

Chicken Basil Risotto

by | Jul 17, 2014 | Recipes

Chicken Basil Risotto

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Red Gold gives us convenience from your pantry – easy to make and good for you too! Just add salad and crusty Italian bread for a flavorful meal. Chicken Basil Risotto
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 ONION, CHOPPED
  • 1 CUP ARBORIO RICE
  • 1 (14.5 OUNCE) CAN CHICKEN BROTH
  • ½ CUP WATER
  • 1 (8 OUNCE) CAN PEAS, DRAINED
  • 6 OUNCES CUBED COOKED CHICKEN, OR 1 (6 OUNCE) CAN CHUNK CHICKEN, DRAINED
  • 1 (15 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
  • 2 TABLESPOONS CHOPPED FRESH BASIL
  • ½ CUP GRATED PARMESAN CHEESE
  • SALT AND BLACK PEPPER TO TASTE
 
Instructions
  1. HEAT OLIVE OIL IN A MEDIUM NON-STICK SAUCE PAN OVER MEDIUM HEAT. ADD ONION AND COOK FOR 5 MINUTES OR UNTIL ONION IS TRANSLUCENT. ADD RICE; STIR TO COAT WITH OIL AND MIX WITH THE ONIONS.
  2. POUR IN BROTH AND WATER. SIMMER COVERED UNTIL STOCK IS ABSORBED, ABOUT 20 MINUTES. STIR IN PEAS, CHICKEN, RED GOLD® CRUSHED TOMATOES, BASIL AND CHEESE. HEAT AND STIR FOR 10 MINUTES. SEASON WITH SALT AND BLACK PEPPER AND SERVE.
 
 
 
 
 
 
 


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Tomato Risotto with Portabella Mushrooms

Tomato Risotto with Portabella Mushrooms

by | Feb 10, 2014 | Recipes

Tomato Risotto with Portabella Mushrooms

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nutritional analysis per serving: Calories: 420, Fat: 11g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 960mg, Potassium: 1265mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 10g, Protein: 15g, Vitamin A: 35%, Vitamin C: 25%, Calcium: 15%, Iron: 15%
Ingredients
  • 2 TBSP. BUTTER
  • 1 CUP ARBORIO OR SHORT GRAIN RICE
  • 1 TEASPOON MINCED GARLIC
  • 2 LARGE SHALLOTS, PEELED AND THINLY SLICED
  • 1 TSP. DRIED BASIL
  • 4 CUPS VEGETABLE STOCK OR REDUCED-SODIUM BROTH, WARMED
  • 1 (8-OZ.) CAN TOMATO SAUCE
  • ⅓ CUP WHITE WINE
  • ¼ CUP SUN-DRIED TOMATOES, DRAINED AND MINCED
  • ¼ CUP SHREDDED PARMESAN CHEESE, PLUS EXTRA FOR TOPPING
  • 4 SMALL PORTABELLA MUSHROOMS
 
Instructions
  1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; STIR IN RICE, GARLIC AND SHALLOTS.
  2. COOK FOR 10 MINUTES OR UNTIL VEGETABLES ARE SOFT; STIR IN BASIL.
  3. REDUCE HEAT TO LOW AND STIR IN STOCK, ⅔ CUP AT A TIME, COOKING AND STIRRING UNTIL STOCK IS ABSORBED BEFORE ADDING MORE TO SKILLET.
  4. STIR IN TOMATO SAUCE, WINE AND SUN-DRIED TOMATOES; COOK OVER MEDIUM-HIGH HEAT, STIRRING FREQUENTLY, UNTIL EXCESS LIQUID HAS COOKED OFF AND RICE IS THICK; STIR IN PARMESAN.
  5. MEANWHILE, WHILE RICE IS COOKING, GRILL OR BROIL MUSHROOMS.
  6. PLACE SPOONFULS OF RISOTTO INSIDE EACH MUSHROOM AND SPRINKLE WITH ADDITIONAL PARMESAN, IF DESIRED.
 
 
 
 
 
 


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