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Brown Rice Chicken Risotto Recipe

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Chicken and Zucchini brown rice Risotto by andykelk. A Thermomix ® recipe in the category Pasta
Chicken and Zucchini brown rice Risotto by andykelk. A Thermomix ® recipe in the category Pasta from www.recipecommunity.com.au

Description

Brown rice chicken risotto is a healthy and delicious dish that is perfect for any occasion. This recipe uses brown rice instead of the traditional arborio rice, which adds a nutty flavor and a bit of texture to the dish. The chicken adds a protein boost, while the vegetables provide essential nutrients. The creamy texture of the risotto comes from the addition of Parmesan cheese and a bit of butter. This dish is easy to make and can be on the table in under an hour.

Prep Time

The prep time for this recipe is about 10 minutes. You will need to chop the vegetables, shred the chicken, and measure out the ingredients.

Cook Time

The cook time for this recipe is about 40-45 minutes. You will need to cook the brown rice, sauté the vegetables, and combine all the ingredients to make the risotto.

Ingredients

  • 1 cup of brown rice
  • 2 cups of chicken broth
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 cup of chopped mushrooms
  • 2 cloves of garlic, minced
  • 2 cups of shredded chicken
  • 1/2 cup of grated Parmesan cheese
  • 2 tablespoons of butter
  • Salt and pepper to taste

Equipment

  • A large pot
  • A medium-sized skillet
  • A wooden spoon
  • A measuring cup
  • A cutting board and knife

Method

  1. Start by cooking the brown rice according to the package instructions. Use chicken broth instead of water for added flavor.
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, or until they are soft and translucent.
  3. Add the chopped mushrooms and minced garlic to the skillet and cook for an additional 2-3 minutes.
  4. Add the shredded chicken to the skillet and stir until it is heated through.
  5. Once the brown rice is cooked, add it to the skillet with the vegetables and chicken. Stir to combine.
  6. Add the grated Parmesan cheese and butter to the skillet and stir until the cheese is melted and the butter is fully incorporated.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy!

Notes

  • This recipe can be easily customized to include your favorite vegetables or protein. Try adding spinach or broccoli instead of mushrooms, or use shrimp instead of chicken.
  • If you prefer a creamier texture, you can add more butter or cheese to the risotto.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 400
  • Protein: 25g
  • Carbohydrates: 28g
  • Fat: 20g
  • Fiber: 3g

Recipe Tips

  • Be sure to rinse the brown rice before cooking to remove any excess starch.
  • Use a sharp knife to shred the chicken for easier and quicker preparation.
  • If you don’t have chicken broth, you can use vegetable broth or water instead.
  • For added flavor, you can add a splash of white wine to the skillet when cooking the vegetables.

Brown rice chicken risotto is a delicious and healthy meal that is perfect for any occasion. This recipe is easy to make and can be customized to include your favorite vegetables and protein. With a creamy texture and nutty flavor, this dish is sure to become a family favorite. Try it tonight and enjoy!


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