Cheesy Baked Sweet Chilli Chicken Risotto I Sweet Chilli Creations
MasterChef winner Ping Coombes gives a chicken risotto an Asian twist using Blue Dragon’s sweet chilli sauce. The result is a mouthwatering cheesy baked risotto packed full of flavour and guaranteed to impress. Sponsored by Blue Dragon.
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
INGREDIENTS:
2 tbsp olive oil
1 Onion and finely chopped
3 Cloves of garlic crushed
500 g Chicken thigh fillet, diced into 2cm pieces1
1/2 cups (380ml) Arborio rice
1/4 cups Blue Dragon dipping sauce
1/4 cups Frozen peas
60 g Parmesan cheese
1 lime, cut into wedges
4 Cups chicken stock
STEP 1: PREHEAT OVEN TO 180 DEGREES
Heat oil in a large saucepan set over medium heat. When hot, add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring, until fragrant and soft.
STEP 2: UP THE HEAT
Increase heat to high add chicken and cook, stirring occasionally until chicken is just changed in colour. 1-5 minutes.
STEP 3: ADD RICE
Add rice, Blue Dragon sweet chilli sauce, peas and stock, stir thoroughly then pour into an oven proof dish and cover with foil.
STEP 4: BAKE
Bake risotto for 30-35 minutes, stirring once mid-way through to ensure even cooking.
STEP 5: SERVE
Carefully remove risotto from the oven divide across 4 plates, grate over parmesan cheese and place lime wedges alongside to serve.
Are you brave enough to try this mac and cheese pizza?
Are you brave enough to try this mac and cheese pizza?
Babe wanted leek and pea risotto for dinner
This Simple Chicken Risotto Needs To Be In Every Cooks Repertoire | delicious. Australia
This easy chicken risotto recipe is bursting with fresh herbs. Pour a glass of wine and sip while you stir until your risotto is creamy and al dente. Still haven't subscribed to delicious. Australia? Do it here:
Find the full recipe here:
-------
delicious. is Australia's number one premium food and lifestyle brand at the intersection of cooking, eating out, travel, entertaining and style, design and global trends, reaching over 2 million Australians each month. Food is life, #makeitdelicious.
Hungry for more delicious. Australia?
Check out our website:
Subscribe to our magazine:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Follow us on Pinterest:
#chicken #risotto #italian
Brown Chicken Risotto
An easy risotto with the intense flavor of a roast chicken dinner. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE***
Brown Chicken Risotto (serves two, multiply as needed)
olive oil
1 boneless chicken thigh
2 small shallots
2 small carrots
1/2 cup risotto rice
white wine (about 1/2 cup)
chicken stock (2-3 cups)
1 bay leaf
dried sage
dried thyme
salt
pepper
2-3 cloves of garlic
1/2 cup frozen peas
butter
parmesan or pecorino cheese
Get a reasonably wide pan on medium-high heat. Coat the bottom with olive oil, and cook the chicken thigh until brown on both sides. While the chicken is cooking, cut the shallots and carrots into small pieces. When the chicken is brown, remove it, and dump in the carrots and shallots. Cook the vegetables until at least some of them are brown and you're worried the pan is going to scorch. Put in the rice, stir, and let sit for a minute until the bottom layer of rice is brown and smells nutty.
Deglaze with enough white wine to cover the rice. When the wine has reduced down substantially, pour in enough stock to generously cover the rice. Add the bay leaf, a pinch of sage and thyme, and pepper. Cut the chicken thigh into small pieces and add those back to the pan. Simmer until the stock has been mostly absorbed, during which time you can peel and chop the garlic.
Continue to add small amounts of stock and stir until the rice tastes like it's almost done but is still a little crunchy. Turn the heat off, melt in butter and cheese to taste, mix in the peas, garlic and another splash of white wine. Test for seasoning, then eat.
Quick and easy Chicken risotto recipe
This is an easy and fast way to make Chicken risotto with sweet corn.
Subscribe for more easy cooking tips.
Have fun =)
Produced by Denis Vetrih
Link to his channel:
Slimming World Syn Free chicken and leek baked risotto recipe - FREE
Syns per serving: FREE
Low-calorie cooking spray
2 large leeks, trimmed, washed and finely sliced
500g courgettes, trimmed and coarsely grated
2 garlic cloves, crushed
250g Arborio risotto rice
700ml chicken stock
4 skinless and boneless chicken breasts, sliced into 2cm chunks
3 tbsp fat-free natural Greek yogurt
Juice of 1 lemon
25g basil, leaves picked
Preheat your oven to 200°C/180°C fan/gas 6. Spray a wide, lidded, flameproof casserole dish or a deep frying pan with low-calorie cooking spray and place over a medium heat. Add the leeks and courgettes and fry, stirring often, for 5-6 minutes, or until the courgettes have collapsed and the leeks have softened. Add the garlic and cook for further 2 minutes. Add the rice and cook for 2-3 minutes, or until the rice starts to look more translucent.
Increase the heat, and add the chicken stock, stirring everything together. Bring to a simmer, add the chicken breasts with some seasoning. Bring back to a good simmer, stir, cover and bake in the oven for 10 minutes.
Remove the risotto from the oven, give it another stir and return to oven uncovered, for a final 15 minutes, or until the rice is tender and almost all of the stock has been absorbed. Remove from the oven, stir through the yogurt, lemon juice to taste, basil. Top with a twist of black pepper, and serve.