Does anyone have a good recipe for a chicken risotto?

thank you! i've been promiseing my family ill make it(they have been asking FOREVER)Does anyone have a good recipe for a chicken risotto?
Festive Chicken Fried Rice :





2 cups chicken broth


1 1/2 cups long-grain white rice


5 tablespoons vegetable oil


1 lime


1 pound boneless chicken breasts


Salt and freshly ground pepper


2 teaspoons Asian spice mix (I always have some of this mixed up and on hand) or Chinese five-spice powder


2 large eggs, beaten


1/2 pound dried shiitake mushrooms and/or black fungus, stemmed and thinly sliced


1/4 cabbage, cored and thinly slices


2 small carrots, shredded (a couple of handfuls)


1 cup onion, halved vertically and sliced into thin half-moons


3 cloves garlic, finely chopped


One 2-inch piece fresh ginger, peeled and grated or minced


1/3 cup tamari (dark soy sauce)








how to:


1. Soak the shiitakes and/or fungus in a bowl of boiling water for 30 minutes





2. Remove shiitakes and/or fungus from bowl, reserving 1/4 cup of the soaking liquid





3. Slice the shiitakes (after stemming) and/or fungus very thinly





4. Rub the chicken breasts with the juice of 1 lime and slice thinly. Season with salt, pepper and Asian spice mix (or the five-spice powder) and put in the fridge for 30 minutes minimum.





5. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and place in a large bowl to cool. (I place the bowl in the freezer to speed the process, stirring the rice at intervals)





6. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. ; Add the chicken to the pan and stir-fry for 3 minutes. Transfer to a plate.





7. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, onion and carrots and stir-fry for 2 minutes.





8. Add the scallion, cabbage, garlic and ginger and stir-fry for 1 minute.





9. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari, reserved mushroom liquid and reserved chicken.





((makes 4-6 delicious servings.... :)








``Does anyone have a good recipe for a chicken risotto?
chicken and lemon risotto (serves 4)





900ml (30fl oz) chicken stock


2 skinless chicken breasts


2tbsp vegetable oil


1 onion, finely chopped


220g (7oz) risotto rice


Rind of 1 lemon, grated


75g (2陆oz) Parmesan, freshly grated


50g (1戮oz) rocket, shredded


Extra virgin olive oil, to drizzle





Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 minutes. Remove the chicken breasts to a plate and cut into bite-size pieces. Keep the stock on the heat.


2. Meanwhile, heat the oil in a big saucepan. Add the onion and cook on a moderate heat for 5 minutes. Stir in the rice and lemon rind, then add the stock and bring back to the boil.


3. Reduce the heat, cover the risotto and simmer for 15 minutes, stirring occasionally. Add the chicken pieces and cook for a further 5-10 minutes, adding a little extra stock or water if it starts to dry out. Taste the rice - it should be soft but still retain a little bite.


4. When it's cooked, remove the risotto from the heat and stir in the Parmesan and rocket. Season to taste and serve with a drizzle of extra virgin olive oil.
CHICKEN RISOTTO





6 tbsp. butter


1 lb. chicken breasts, boned, skinned and cut into thin strips


1 clove garlic, minced


1 1/2 c. uncooked rice


1/4 lb. mushrooms, sliced


3 green onions, chopped (tops optional)


3 c. chicken broth


1 tsp. basil


1 c. shredded cheddar cheese





In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.


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SKILLET CHICKEN RISOTTO





2 1/2 to 3 lb. cut-up chicken


2 tbsp. cooking oil


3/4 c. long-grain rice


1/2 c. chopped onion


2 tsp. salt


1 tsp. poultry seasoning


8 oz. fresh mushrooms, sliced (3 c.)


4 med. carrots, peeled and bias sliced 1/2 inch thick (2 c.)


2 c. water


Paprika


Cherry tomatoes





In a 10-inch skillet, brown chicken pieces on all sides in hot oil about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat from skillet. To skillet, add rice, onion, salt, and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots, and water; place chicken on top to rice mixture. Season chicken with additional salt and pepper. Sprinkle with paprika. Cover; simmer 45 minutes or until chicken and rice are done. Garnish with halved cherry tomatoes, if desired. Makes 4 servings.
Here is the recipe I use:





CHICKEN RISOTTO





1/2 lb. sausage links, cut in chunks


1/2 c. onion


2 (8 oz.) cans tomato sauce


1 tsp. salt


1 c. raw rice


1 frying chicken


1 green pepper


1 clove garlic


1 c. water


1/4 c. Parmesan cheese





Brown sausage, remove. Brown chicken, add chopped pepper, chopped onion and chopped garlic. Cook until soft. Drain fat. Add remaining ingredients except cheese. Cover and simmer for 45 minutes, stirring occasionally. Sprinkle with cheese. Serves 6.
try this recipe


http://www.creative-cooking-corner.com/c鈥?/a>
You don't need a recipe. Just make risotto with chicken stock and add cooked chicken at the end just before you add the butter and Parmesan.