↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
2 bacon slices, cut crosswise into thin strips
4 teaspoons butter, divided
3 cups coarsely chopped portobello mushroom caps (about 6 ounces)
1/2 teaspoon salt, divided
1 1/2 cups shredded cooked chicken (about 8 ounces)
6 tablespoons chopped fresh parsley, divided
1/4 cup minced shallots
1 1/2 cups uncooked Arborio or other short-grain rice
1/2 cup pinot grigio or other dry white wine
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper
Preparation
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.
view more member recipes
ROASTED CHICKEN AND PORTOBELLO RISOTTO
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
2 bacon slices, cut crosswise into thin strips
4 teaspoons butter, divided
3 cups coarsely chopped portobello mushroom caps (about 6 ounces)
1/2 teaspoon salt, divided
1 1/2 cups shredded cooked chicken (about 8 ounces)
6 tablespoons chopped fresh parsley, divided
1/4 cup minced shallots
1 1/2 cups uncooked Arborio or other short-grain rice
1/2 cup pinot grigio or other dry white wine
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper
Preparation
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Portobello-spinach Risotto
by sgre52160
1/2 cup finely chopped sweet onion 2 tbsp butter 1 tbsp olive oil 1 garlic clove, minced 1 cup uncooked Arborio rice (short-grain) 2 3/4 cups low-sodium chicken broth 1/4 cup dry white win
by sgre52160
1/2 cup finely chopped sweet onion 2 tbsp butter 1 tbsp olive oil 1 garlic clove, minced 1 cup uncooked Arborio rice (short-grain) 2 3/4 cups low-sodium chicken broth 1/4 cup dry white win
Rigatoni With Roasted Garlic Sauce, Chicken Breast And Portobello Mushrooms
by sgre52160
1 box rigatoni 1 jar roasted garlic sauce 2 tbsp extra virgin olive oil 1 clove garlic, sliced thin 1 pound boneless skinless chicken breast, sliced 1 sprig fresh rosemary 1 sprig fresh sa
by sgre52160
1 box rigatoni 1 jar roasted garlic sauce 2 tbsp extra virgin olive oil 1 clove garlic, sliced thin 1 pound boneless skinless chicken breast, sliced 1 sprig fresh rosemary 1 sprig fresh sa
Roasted Portobello Mushrooms
by sgre52160
6 portobello mushrooms 1-2 tbsp olive oil 2 tsp kosher salt 1-2 tsp balsamic vinegar Preheat oven to 375. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms
by sgre52160
6 portobello mushrooms 1-2 tbsp olive oil 2 tsp kosher salt 1-2 tsp balsamic vinegar Preheat oven to 375. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms
Stuffed Roasted Portobello Mushrooms
by sgre52160
12 large portobello mushrooms 1/2 cup extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 6 oz bacon, chopped 11/2 cups onion, finely chopped 3 cloves garlic, minc
by sgre52160
12 large portobello mushrooms 1/2 cup extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 6 oz bacon, chopped 11/2 cups onion, finely chopped 3 cloves garlic, minc
view more member recipes
related CDKitchen recipes
Roasted Portobello Mushrooms With Blue Cheese
Grilled Portobello Mushroom And Gorgonzola Risotto
Pan Roasted Scallops With Cinnamon-Orange Reduction And Seafood Risotto
Hard Chargin' Blue Cheese Stampede
Portobello Bruschetta
Risotto With Chicken, Lemon Grass And Coconut Milk
Arman's Coyote Cafe Seafood Risotto
Beef & Mushroom Risotto
Creamy Chicken Risotto
Risotto Cakes with Cheese and Sun-Dried Tomatoes
Recipe Quick Jump