Related Searches: Chicken Pesto Risotto, Chicken And Bacon Risotto
... tomatoes, 1 cup salt-reduced chicken stock heated, 500 g cocktail truss tomatoes snipped to create 4 bunches, 320 g Mix-a-Mato® tomatoes ... with pepper. Serve risotto topped with roasted truss tomatoes, ricotta and rocket ...
... chicken stock, 0.75 cup parmesan, 1.5 cup arborio rice, 0.33 cup olive oil, 1.25 cup fresh basil leaves, 400 g can finely chopped tomatoes ... Stir half the parmesan into risotto. Serve risotto topped with remaining parmesan, ...
... unsalted butter, 1 onion chopped, 200 g cherry tomato halved, 1 L chicken stock, 25 g parmesan shaved, 1 pinch pepper, ... ; Seafood free; Soy free; Spinach; High protein; Risotto; Tomato; Sesame free; Rice. Complexity: 3.
... , 1 tbs fresh lemon juice, 2 L chicken stock, 0.5 cup parmesan cheese grated, ... risotto cakes for party food. Tip 3: Leftover risotto can be used to stuff large tomatoes or hulled zucchini halves and baked with a tomato ...
... 150 g uncooked farro, 0.48 cup white wine, 1 L chicken stock hot, 50 g Parmesan cheese freshly grated, 1 tbs thyme ... and thinly sliced, 1 zucchini diced, 150 g cherry tomatoes. Method: Preheat the oven to 200°C. Heat 1 ...
... through. Add peas to pan and cook, stirring, for 1 minute or until heated through. Stir chicken and peas into risotto. Season with pepper and serve. Categories: Wheat free; Dairy free; Soy free; Egg free; High fibre ...
... cup at a time, until liquid has absorbed and rice is tender (about 20 minutes). Add mushroom mixture, chicken, spinach, tarragon, zest and parmesan to risotto and cook, stirring, for 2 minutes or until spinach wilts and ...
... is cooked. Sprinkle with lemon zest and parsley. Serve with lemon wedges and parmesan. Categories: One pot; Dinner; Italian; Winter; Jul 2023; Spinach; Tamara; Risotto; Chicken; Weeknight dinner; Rice. Complexity: 2.
This easy-to-make baked chicken risotto is big on flavour. Finish it off with bacon, baby spinach and parmesan for the ultimate family-friendly meal. Ingredients: 1 tbs extra virgin olive oil, 100 g shortcut bacon diced, ...
... over low heat. Gradually adding in stock until absorbed. When rice is done, stir in parmesan. Categories: High fibre; Lunch; Dinner; Low sugar; Italian; Low saturated fat; Risotto; High protein; Chicken. Complexity: 2.
... for 4 to 5 minutes on each side or until chicken is golden and cooked through. Slice chicken. Divide risotto among serving bowls. Top with chicken. Serve. Categories: High fibre; Low sugar; Entrees; Italian; Mushroom ...
This chicken risotto is packed with greens and takes no time at all to make. Ingredients: 3 tbs olive oil divided, 400 g broccoli chopped into florets, 2 cloves garlic peeled and minced, 500 g chicken breasts cut in ...
... grated parmesan. Method: Preheat oven to 220°C/200°C fan forced. Heat oil in a large frying pan. Cook chicken for 3-4 mins until browned. Add rice and cook, stirring until coated. Add Campbell's Real Stock and bring it ...
... margarine. Replace lid and let stand for 2 minutes. Cut chicken into pieces. Divide risotto amongst serving plates. Sprinkle with parmesan cheese. Top with chicken and serve garnished with thyme leaves. Categories: Lunch ...
... , 4 tbs olive oil, 1 onion finely chopped, 500 g celeriac peeled and cut into 2cm pieces, 200 g risotto rice, 2 chicken breast cut into strips. Method: Prepare the sage butter. In a small pan, put 50g butter over a low ...
... slice. Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor. Top risotto with mushrooms and sliced chicken. Dollop with kale pesto to serve. Categories: Low sugar; Roast; Seafood free; Soy free ...
... to rest for 5 minutes before serving. Serve by garnishing with a couple of drops of Barilla's Pesto Genovese. Categories: High fibre; Low sugar; Entrees; Italian; Risotto; High protein; Chicken; Spring. Complexity: 3.
... mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad. Categories: Seafood free; Soy free; Spinach ...
... on a chopping board and cover. Cook risotto for a further 2 minutes until asparagus and peas are tender. Slice chicken, spoon risotto into bowls and top with chicken. Categories: High fibre; Asparagus; Low sugar; Italian ...
... with extra parmesan. Categories: Zucchini; Low sugar; Seafood free; Soy free; Spinach; Egg free; Peanut free; High protein; Risotto; Chicken; Italian; Mushroom; Tree nut free; Sesame free; Mains; Rice. Complexity: 2.
... with a scattering of extra Parmesan. Categories: Asparagus; Low sugar; Entrees; Seafood free; Soy free; Egg free; Peanut free; High protein; Risotto; Chicken; Italian; Tree nut free; Sesame free; Rice. Complexity: 3.
... finely sliced into small strips, 1 tsp fennel seeds roughly crushed, 200 g easy-cook risotto rice, 3 tbs vermouth, 2.4 cup rich chicken stock, 2 tbs freshly grated Parmesan cheese, 1 handful rocket. Method: Heat the oil ...
... onion finely chopped, 4 tbs parsley finely chopped, 200 g risotto rice, 0.2 cup dry white wine, 40 g Parmesan cheese freshly grated. Method: Gently heat the chicken stock in a saucepan. Add the saffron threads, cover the ...
... , then customise it how you like. Try making chicken, seafood or vegetable risotto. Your options are endless. Ingredients: 80 g butter, 1 onion, 2 tbs freshparsley, 3 cup chicken stock, 80 g finely grated parmesan, 1.5 ...
... finely chopped, 200 g 'superfino' risotto rice, 0.2 cup dry white wine, 20 g butter diced, 40 g Parmesan cheese freshly grated, 5 leaves parsley finely chopped. Method: Heat the chicken stock gently in a saucepan. Heat ...
... pine nuts. Tip 1: Swap the parmesan with feta. Tip 2: Add 2 chopped chicken thigh fillets in with the button mushrooms. Tip 3: Leftover risotto can be cooled and tablespoonfuls of the rice can be rolled into patties and ...
... butter, 1 cup frozen peas, 1 onion chopped, 3.5 cup chicken stock hot, 1 cup parmesan grated, 60 g rocket, 1.5 cup ... oven and bake for 30 minutes along with risotto. Remove risotto from oven. Gently stir in remaining stock ...
... wine, 1.25 cups arborio rice, 5 cups salt-reduced chicken stock, 0.33 cup Woolworths light thickened cream, 60 g ... of the parmesan and half of the mushrooms into risotto. Serve topped with remaining mushrooms and parmesan, ...
A delicious, easy dinner option, this creamy pumpkin risotto is made in the slow cooker and replaces rice with pearl barley for a richer taste. Ingredients: 1 chicken stock cube crumbled, 0.5 cup thickened cream, 30 g ...
Ingredients: 1 L Campbell's Real Stock Chicken, 2 tbs olive oil, 1 onion finely diced, 300 g white cup mushrooms sliced, 2 ... 20 minutes or until rice is tender and the risotto has a creamy texture. Remove from heat and stir ...
... dinner. Ingredients: 2 tbs butter, 175 g leeks sliced, 2 cloves garlic peeled and minced, 300 g risotto rice, 1.5 L chicken stock hot, 500 g smoked cod fish undyed, 50 g parmesan grated, 100 g peas frozen, 2 medium ...
... 300 g arborio rice, 1 cup white wine, 1.2 L chicken stock hot, made with 2 stock cubes, 1 tbs olive oil, ... depending on their size. Stir the mascarpone through the risotto, divide between 4 bowls, top with scallops and ...
Ingredients: 2 tbs olive oil, 1 small onion finely chopped, 1 clove garlic crushed, 375 g risotto rice, 1 cup white wine, 1.5 L chicken stock hot, 20 large raw peeled prawns, 2 zucchini cut into thin discs, 200 g peas ...
... tsp paprika, 1 tbs fresh thyme leaves, 1 salt-reduced chicken stock cube, 0.33 cup shaved parmesan, 1.25 cup ... and most of the parmesan until combined. Serve risotto topped with remaining parmesan and thyme. Categories: ...
... 1 tbs dill chopped, 1 leek white part only, chopped, 4 cup chicken stock, 0.33 cup olive oil, 1.5 cup Arborio rice, 0.5 ... High fibre; Entrees; Italian; Prawn; Low saturated fat; Risotto; Rice; Foodhub video. Complexity: 3.
This risoni is quicker and easier than the traditional risotto, great for using up leftover chicken. Ingredients: 2 cloves garlic peeled and minced, 1 tbs olive oil, 1 medium leek finely sliced, 300 g risoni pasta, 1 ...
... into 2cm cubes, 5 ml olive oil cooking spray, 4 cup chicken stock, 30 g baby rocket leaves, 2 cup arborio rice, 1 ... and walnuts (reserve some for garnish) into risotto. Serve topped with pumpkin, prosciutto, rocket and ...
... Woolworths microwave brown rice, 1 cup Woolworths salt-reduced chicken stock, 200 g green beans trimmed, cut into ... ; Ham; Leftover; Christmas leftovers; High protein; Risotto; High fibre; Dinner; Claire; Italian; Quick ...
... olive oil, 1 onion finely chopped, 500 g butternut squash peeled, deseeded and roughly chopped, 250 g risotto rice, 3.6 cup chicken stock, 90 g Parmesan cheese freshly grated, 4 tbs pine nuts toasted, 250 g fresh spinach ...
... mushrooms sliced, 1 tsp garlic minced, 4 cup reduced salt chicken stock simmered, 0.5 cup white wine, 0.33 cup ... ; Low sugar; Italian; Low fat; Mushroom; Winter; Low saturated fat; Risotto; Mains; Rice. Complexity: 3.
Ingredients: 40 g unsalted butter, 4 cup chicken stock, 0.5 cup finely grated parmesan, 1.5 cup arborio rice. ... free; Sesame free; Tree nut free; Italian; Risotto; Fathers day; Rice; Low ingredient; Mains. Complexity ...
... cold cuts, leftover veg, or asparagus stalks to this store-cupboard risotto for areal supper saviour. Ingredients: 1 tbs coconut or olive oil, 1 L hot chicken stock, 1 pinch salt, 1 pinch freshly ground black pepper, 100 ...
... , 350 g swiss brown mushrooms, 1 tbs thyme leaves, 4 cup chicken stock hot, 250 g pearl barley, 1 tbs olive oil, 1 cup ... for 10 minutes or until browned. Serve risotto topped with mushroom, rocket and parmesan. Categories: ...
... virgin olive oil, 2 tbs fresh rosemary chopped, 1.25 L chicken stock hot, 2 tbs parmesan grated, 100 g quinoa, 200 ... and leave to stand for 2 minutes. Sprinkle risotto with extra rosemary leaves and parmesan before serving ...
... salmon make this a filling risotto with plenty of protein. Ingredients: 2 tbs olive oil, 1 medium onion peeled and finely sliced, 2 cloves garlic peeled and minced, 420 g arborio rice, 1.2 L chicken stock boiling, 300 g ...
... diced, 1 lemon rind finely grated and juiced, 4 cup chicken stock, 0.66 cup parmesan finely grated, 100 g prosciutto thinly ... rind and juice and half of parmesan to risotto and stir to combine. Serve topped with prosciutto ...
... snap peas trimmed, blanched, 0.5 cup pure cream, 2 L chicken stock, 1 cup parmesan grated, 0.75 cup dry white wine, 2 ... . Categories: High fibre; Low sugar; Entrees; Italian; High protein; Risotto; Rice. Complexity: 3.
... bacon rashers rind removed, diced, 3 cup salt-reduced chicken stock, 1 cup parmesan finely grated, 1 cup arborio rice ... Soy free; Egg free; Peanut free; High protein; Risotto; High fibre; Pumpkin; Italian; Tree nut free; ...
... 1 lemon rind finely grated, 2 leeks, 1.5 cup fish or chicken stock, 0.5 cup white wine, 400 g seafood marinara, 2 ... into bowls and serve. Categories: Easter; Low sugar; Risotto; High protein; High fibre; Italian; Low fat; ...
... oven-baked with no need for constant stirring, making it the perfect midweek meal and one of the easiest risottos you'll ever make. Ingredients: 3 cloves garlic crushed, 60 g walnuts chopped, 2 tbs extra virgin olive oil ...
Make this slow cooker mushroom risotto recipe when you're after something easy, creamy and comforting. It's a perfect ... . Stir 1 cup parmesan into risotto and season. Serve risotto topped with remaining parmesan and extra ...
... , then add pumpkin and mushroom mixture, reserving half the sage leaves and pepitas. Season. Divide risotto among bowls. Top with reserved sage and pepitas, sprinkle with remaining parmesan and serve. Categories: Lunch ...
... pot and set to one side. Add the diced onion and garlic to pot and fry for 2 minutes while tossing. Add the risotto rice to the pot and fry for 3 minute and then add the wine. Add half of the stock to the pot and allow ...
... free; Soy free; Egg free; Lemon; Wheat free; Peanut free; High protein; High fibre; Dinner; Mushroom risotto; Halal; Italian; Mushroom; Low fat; Low saturated fat; Tree nut free; Gluten free; Sesame free. Complexity ...
... a large pot to a medium heat with the canola oil and fry the onion and garlic for 3 minutes while tossing. Add the risotto rice to the pot and fry for 3 minute and then add the wine. Add half of the stock to the pot and ...
... the butternut squash for 5 minutes while tossing. Add the onions and garlic and fry for a further 2 minutes. Add the risotto rice to the pot and fry for 3 minute and then add the wine. Add half of the stock to the pot ...
... in spinach and pumpkin, reserving some of both, for 1 minute or until spinach wilts slightly. Divide risotto among bowls, top with reserved pumpkin and spinach and remaining parmesan. Serve. Categories: Dinner; Sep 2022 ...
... 1 tbs olive oil, 1 onion finely chopped, 200 g mushrooms finely chopped, 240 g risotto rice, 50 g parmesan grated, 300 g semi dried tomatoes in oil drained and finely chopped, 200 g marinated artichoke hearts drained and ...
... Add the rice and stir around until it is coated in oil.Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed before adding another ladle. Repeat until the rice is cooked but ...
... simmer, stirring occasionally, for 8 minutes or until soup is thickened slightly and rice is tender. Add peas to risotto and cook, stirring, for 2 minutes or until peas are tender and bright green. Remove from heat. Stir ...
... then simmer, covered, for a further 5 minutes or until rice is al dente. Add roasted vegetables to the risotto and cook for 2 minutes or until heated and combined. Fold through ricotta and ½ of the parmesan. Spoon among ...
... 2 minutes or until peas are tender. Add butter and stir until melted. Season with pepper. Serve risotto topped with remaining spring onion and parmesan, and lemon wedges. Categories: Lunch; Asparagus; Low sugar; Seafood ...
... and add to the pan. Cook for 5 minutes, stirring occasionally, until reduced. Stir in parmesan. Divide risotto among bowls, top with extra parmesan and serve with toasted sourdough. Categories: Egg free; High fibre; High ...
... onions peeled and diced, 3 cloves garlic peeled and minced, 300 g risotto rice, 500 g beef mince, 2.8 cups beef stock made with 2 stock cubes, 800 g chopped tomatoes, 75 g parmesan grated. Method: Heat the oil in a large ...
... : 2 tbs butter, 6 spring onions sliced, 200 g fennel diced, fronds reserved, 2 cloves garlic peeled and sliced, 350 g risotto rice, 3 large lemons zest of 2, juice of 1, 1.75 L fish stock hot, 250 g peas, 350 g crabmeat ...
... Add the pearl barley and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed, this will take 2-3 minutes, before adding another ladle ...
... all to cook. Ingredients: 45 g butter, 1 onion peeled and finely diced, 300 g risotto rice, 400 g canned diced tomatoes, 10 cherry tomatoes cut into halves, 2.8 cups vegetable stock, 200 g mozzarella shredded, 10 g basil ...
... , 1 pinch salt, 1 pinch pepper, 2 celery finely diced, 1 onion finely diced, 1 clove garlic crushed, 350 g risotto rice, 0.7 cup white wine, 1.5 L fish stock, 25 g butter, 8 asparagus spears trimmed, blanched and sliced ...
... : 50 g butter, 2 shallots finely chopped, 1 mild red chili thinly sliced, 1 tsp mild paprika, 1clove garlic crushed, 300 g risotto rice, 0.67 cup dry white wine, 3 sprigs lemon thyme, 4.8 cups fish stock hot, 3 tbs fresh ...
Easy, vegetarian risotto, featuring Arborio rice, parmesan, fresh herbs and the rich flavours of Always Fresh sundried tomato strips, Always Fresh Fire Roasted Mixed Peppers, fresh herbs and finished with Always Fresh ...
... or until golden and tender. Add garlic and cook for 1 minute, stirring, or until fragrant. Divide risotto among plates. Serve topped with pesto, mushroom mixture, basil and parmesan. Categories: Lunch; Dinner; Low sugar ...
... minutes. Stir through the remaining stock and crumbled goats cheese and add lemon juice to taste. Categories: High fibre; Lunch; Asparagus; Dinner; Low sugar; Italian; Lemon; Risotto; High protein; Rice. Complexity: 2.
... . Serve topped with salmon and remaining mint leaves. Categories: Low sugar; Spinach; Cauliflower; Salmon; Pescatarian; Risotto; High protein; High fibre; Sep 2020; Italian; Winter; Quick and easy dinner; Mains; Gluten ...
... should take about 20 minutes, when the rice should be soft but still with a little bite. Spoon the risotto into serving bowls. Blitz the nuts in a food processor with the remaining teaspoon of sugar, then sprinkle the ...
... asparagus spears woody ends removed, 1 vegetable stock cube, 25 g butter, 1 tbs olive oil, 1 onion chopped, 300 g risotto rice, 0.6 cup dry white wine, 1 lemon grated rind and juice, 4 tbs mint chopped, 60 g pasta cheese ...
Ingredients: 2 tbs olive oil, 1 onion thinly sliced, 175 g risotto rice, 2.4 cup vegetable stock hot, 6 tbs Parmesan cheese grated, 125 g frozen peas, 3 tbs mint leaves chopped, 0.5 Little Gem lettuce thinly shredded, 1 ...
... 2 tbs olive oil, 1 large onion finely chopped, 2 carrots finely chopped, 2 cloves garlic finely chopped, 350 g risotto rice, 0.8 cup white wine, 1.5 liters vegetable stock heated to simmering, 200 g frozen peas defrosted ...
Ingredients: 500 g raw prawns in their shells, 125 g butter, 1 onion finely chopped, 2 cloves garlic crushed, 250 g risotto rice, 375 g fresh peas, 0.6 cup dry white wine, 1.5 L hot vegetable stock, 4 tbs mint chopped. ...
... with Italian flavours, this healthy risotto gets its interesting texture from slow-cooked pearl barley. The green olives and basil leaves also make great additions to the traditional tomato sauce. Ingredients: 1 tbs ...
Ingredients: 4 tbs butter, 2 tbs olive oil, 1 large onion finely chopped, 2 cloves garlic finely chopped, 350 g risotto rice, 0.8 cup white wine, 1.5 L vegetable stock heated to simmering, 200 g baby leaf spinach chopped ...
... 4 tbs extra virgin olive oil, 1 red onion finely chopped, 2 cloves garlic crushed, 2 tsps thyme chopped, 300 g risotto rice, 1/2 cup red wine, 100 g soft goats' cheese diced, 100 g pecan nuts toasted and chopped, 1 pinch ...
... a tight fitting lid or aluminium foil & bake for 35 minutes. Peel the prawns, removing the head & vein. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al ...
... and cook for 2 minutes until wilted. Stir in vegetables and season. Serve topped with parmesan. Categories: Roast; Summer; Sweet potato; Italian; Beetroot; Spinach; Leftover vegetables; Risotto; Mains. Complexity: 3.
... half into cubes. Stir the beetroot puree, chopped beetroot, lemon zest and juice, parsley and thyme into the cooked risotto, remove from the heat and cover with a lid for 5 minutes. Serve with the crumbled goats cheese ...
... minutes. Serve topped with the remaining grated parmesan and chopped parsley. Categories: High fibre; Lunch; Asparagus; Dinner; Low sugar; Mushroom risotto; Italian; Mushroom; Low salt; High protein; Rice. Complexity: 3.
... rice is cooked; it should still have a bite to it. Use more or less stock as required - every risotto is different. Stir through the peas, Parmesan, mint, and basil. Season well with salt and black pepper, and serve hot ...
... the mint and Brie, cover and leave to stand for 5 minutes until the cheese has melted. Serve with grated Parmesan. Categories: High fibre; High protein; Low sugar; Low fat; Italian; Risotto; Lunch; Dinner. Complexity: 2.
... at a time, and cook, stirring constantly, until all but a ladleful of stock has been absorbed. While the risotto is cooking, wipe the mushrooms, discard the stalks and thinly slice all but a few. Heat the remaining oil ...
... cloves garlic grated or finely chopped, 3 medium fresh medium-hot red chillies deseeded and finely sliced, 550 g risotto rice, 3 cup hot mushroom stock, 2 tsp freshly ground black pepper, 1 large handful fresh flat-leaf ...
... . Categories: Seafood free; Soy free; Spinach; Pescatarian; Egg free; Wheat free; Peanut free; Halal; Pumpkin; Italian; Tree nut free; Pumpkin risotto; Gluten free; Sesame free; Mains; Vegetarian; Rice. Complexity: 3.
... half the gorgonzola and the walnuts and cook for 2 more minutes. Serve with the remaining blue cheese crumbled on top and a sprinkle of lemon zest. Categories: Kale; Lunch; Dinner; Italian; Risotto; Rice. Complexity: 2.
... a lid for 5 minutes. Serve with the remaining grated parmesan and a drizzle of oil on top. Categories: High fibre; Lunch; Dinner; Low sugar; Italian; Mushroom; Low fat; Low saturated fat; Risotto; Rice. Complexity: 2.
... and cover with a lid for 5 minutes.Serve with a drizzle of olive oil on top. Categories: High fibre; Zucchini; Lunch; Dinner; Low sugar; Italian; Low fat; Low saturated fat; Risotto; High protein; Rice. Complexity: 2.
... taste. Cover the pan with the lid and leave to stand for 5 minutes, season with cracked black pepper if desired. Stir in the watercress and serve. Categories: Lunch; Dinner; Italian; Salmon; Risotto; Rice. Complexity: 2.
Ingredients: 25 g butter, 1 tbs olive oil, 1 onion chopped, 1 lemon grated zest, 200 g risotto rice, 0.6 cup dry white wine, 3.6 cups fish stock, 4 salmon steaks about 150g each, 1 bunch asparagus trimmed and thickly ...
... over a medium-high heat for 2-3 minutes on each side until golden and crisp. Serve hot with a simple dressed salad. Categories: Low sugar; Low saturated fat; Italian; Mushroom risotto; Dinner; Kids lunch. Complexity: 2.
... or coarsely ground, 4 spring onions thinly sliced, 400 g beetroot freshly cooked , cut into 1 cm dice, 500 g risotto rice, 1.5 L hot vegetable stock, 200 g cream cheese, 4 tbs dill finely chopped, 1 pinch salt, 1 pinch ...
... garlic finely chopped, 2 red chillies finely chopped, 250 g butternut squash cut into small dice, 275 g risotto rice such as vialone nano, carnaroli or arborio, 1 L hot vegetable stock, 100 g Parmesan cheese finely ...
Ingredients: 125 g butter, 1 tbs olive oil, 1 clove garlic, 1 onion, 300 g risotto rice, 1 L vegetable stock, 125 g green beans, 125 g fresh shelled peas, 125 g broad beans, 125 g asparagus, 125 g baby spinach, 0.3 cup ...
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