Verde Chicken Risotto with How to Video

 

verde chicken risotto @createdbydiane

Well it’s back to school around here and that means…

crazy weeknight schedules…

dinners need to be easy and loved by all.

 

I think it’s funny when you have a conversation about something and then a day later it seems like your having the same conversation with someone else.

That happened to me last week….about cilantro.

I love cilantro and buy a few bunches each week.

I would say my family likes it, but one of mine prefers not to see large pieces placed on top of their dinner, but mixed in is ok.

Solution, I don’t put the plate I took a photo of where said child sits.

I’ve heard people describe cilantro as having a soapy taste, I really have no idea what they are talking about.

I’ve tried growing my own cilantro, but haven’t had much luck and think I’d have to have a whole acre full to be sure I had some as I’m sure most plants wouldn’t survive my black thumb.

I often end up putting the bag full of cilantro in the crisper, but when I remember to store it like a bouquet of flowers in a glass jar on the top shelf it really does seem to last longer. Since use it often, I don’t have it go to waste too often though.

Onto the risotto…

and I have a video to share with you of me making this risotto, it goes step by step so if you haven’t made risotto before, you’ll get to see how to make it and be able to recreate easily.

 

So who is ready for to make risotto now?

 

I wish you could smell how wonderful the kitchen aroma was, my videographer couldn’t wait for me to give him a bowl full. Special thanks to my little guy who did a wonderful job!


4.9 from 9 reviews
Verde Chicken Risotto
 
Ingredients
  • 6-8 cups chicken broth
  • 1 tablespoon butter
  • ½ onion diced
  • 1½ cup Aborio Rice
  • 1 package Kraft Recipe Makers Verde Chicken Enchiladas
  • 2 chicken breasts
Garnish
  • Cotija Cheese
  • cilantro
  • Jalapeños
Instructions
  1. Heat chicken broth in large pan, having it hot will prevent the risotto from cooling off each time you ladle the broth into the hot pan.
  2. In large skillet on medium high heat, add butter and onion.
  3. Turn on to medium heat and add rice, stir until it's lightly toasted.
  4. Add one package of tomatillo sauce.
  5. Ladle in 1 cup of broth, stir to blend everything together.
  6. As the rice absorbs the broth you will ladle in a cup of broth at a time and keep stirring. This part takes about 20 minutes or so.
  7. Now is the time to cook your chicken, heat grill pan and cook chicken thoroughly.
  8. The risotto is finished when the rice has absorbed the liquid and isn't crunchy.
  9. A thick sauce will form and you are ready to serve.
  10. Place the risotto into serving dishes, top with chicken, cilantro, cheese, jalapeños and drizzle with creamy ranchero finishing sauce.

Verde Chicken Risotto Large1jpg

 

Kraft Recipe Makers is going to help with the weeknight rush with their 9 varieties each with 2 cooking sauces. Each package comes with three recipes so there is plenty of options to choose from. I’ve made Shrimp Fried Rice using their Asian Fish Taco Sauces.

GIVEAWAY: CLOSED!

What would you do with these sauces for weeknight dinner?

Share your own recipe inspired by Kraft Recipe Makers’ sauces to enter to win a $100 Visa gift card!

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120 Comments

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Comments

  1. 1

    I would make turkey lasagna.

  2. 2

    Pinned–http://pinterest.com/pin/400046379371079648/

  3. 3

    Great recipe and giveaway!

  4. 4

    Haha- my friend describes cilantro as tasting like deodorant! I’m like… how do you know what deodorant tastes like?? LOL. This looks awesome!

  5. 5

    I would make chicken stir fry

  6. 6
  7. 7

    I think I would make a Mexican casserole

  8. 8
  9. 9

    I’d use the Three Cheese Chicken Florentine and add some extras like zucchini, mushrooms, and olives.

  10. 10
  11. 11

    What a great recipe – you got super creative! My husband has a theory that certain people have certain receptors on their taste buds, and that is why those people experience the soapy taste with cilantro, and others don’t. He is basing this off something else for a different food he heard about, so maybe he is on to something.

  12. 12

    Loved watching your video Diane! The music is great!

  13. 13
    Susan Smith says:

    I would try the KRAFT RECIPE MAKERS New England Pot Roast and make Beef Stroganoff.

  14. 14
    Susan Smith says:
  15. 15

    Mmm I love risotto and cilantro! Risotto is much easier than what people think. The key is not getting distracted. Definite cilantro lover here. If I won, I would make this dish first!

  16. 16

    I would make Sweet & Sour Meatballs and serve with steamed rice
    tcarolinep at gmail dot com

  17. 17

    -http://www.pinterest.com/pin/177329304051325541/

  18. 18

    I have been a fool for all-things-verde lately. This rissoto sounds fabulous!

  19. 19

    I’d use it on a busy night — maybe even whip up something in a crockpot. I’m sure they have a recipe maker that’s adaptable.

  20. 20

    I would make Bruschetta-Style Pork Chops

  21. 21
  22. 22

    I would make a tortellini and vegetable dish.
    jslbrown_03 at yahoo dot com

  23. 23
    Stephanie V. says:

    veggie black bean enchiladas with the three cheese sauce – oh yes please!
    tvollowitz at aol dot com

  24. 24

    I would use the sauces to make lasagna.
    austma7@aol.com

  25. 25
    Margaret Smith says:

    I would like to try the Sweet & Sour chicken and I would add in water chestnuts & green and red bell peppers. I’d serve this ontop of rice.
    Thanks so much.

  26. 26
    Margaret Smith says:
  27. 27

    I would make chicken meatballs and pasta with the chicken bruschetta pasta kit

  28. 28

    I would make chicken primavera.

  29. 29

    I would make sweet and sour turkey meatballs served over rice.

  30. 30
    Cathy Truman says:

    I would make the Verde Nacho Casserole with chicken breast and fresh tomatoes.

  31. 31
    Claudia Davis says:

    I think anything with an asian flavor (asian fish tacos box) to it works so well with salmon. I would marinade the salmon for about an hour in the fridge (not longer because then it starts to actually cook) and place it on the grill for some smokey flavor. I would add some sauteed julienne veggies (yellow, green and red bell peppers as well as carrots and some mushrooms) to soba noodles as a side dish for the meal adding some of the marinade to the noodles to complement the fish.

  32. 32
    Claudia Davis says:
  33. 33

    Anything with salsa verde needs to happen in my kitchen.

  34. 34

    I’d use it in a casserole. :)

  35. 35

    I would use the Tex Mex Chicken fajitas to make some awesome fajitas!!
    ky_grandma40@yahoo.com

  36. 36
    Cindy Merrill says:

    I would use the Kraft Recipe makers Verde Chicken Enchiladas for flavoring my white bean and chicken stew, which I sadly admit is quite flat, though very filling. My family would love the additional tastes.

  37. 37
    Scott Martin says:

    I think I would use it as a base with noodles.

  38. 38

    An easy way to go is with the New England Pot Roast Sauce to make beef stroganoff in the crock pot!

  39. 39

    I would make sweet & sour shrimp with pineapple and a side of rice.

  40. 40
  41. 41

    I could tweak my old enchilada recipe with the verde enchilada sauce! A new, tasty spin on my old classic :)

  42. 42
  43. 43
    Jacob LaFountaine says:

    I’d load up on some honey bbq beef sandwiches with a side of chips

  44. 44

    we love chicken. I’d make Three Cheese Chicken Florentine

  45. 45
  46. 46

    I’d add these sauces to my pasta white bean and spinach dish – thank you.

  47. 47
  48. 48

    I would make chicken verde enchiladas

  49. 49

    I’d use this to jazz up my chicken and veggie stir fry.

  50. 50

    I would make a veggie lasagna

  51. 51

    I’d dress up some macaroni and vegetable saute!

  52. 52

    i would make baked ziti

  53. 53

    I would make a baked mac and cheese with the Three Cheese Chicken Florentine.

  54. 54
    Michelle Weaver says:
  55. 55
    Michelle Weaver says:
  56. 56

    I would make a stir fry with this Kraft sauce or chow mein.

  57. 57

    I would definitely make these egg rolls. Making egg rolls at home has been on my mind for a long time now!

  58. 58
    Stephanie Larison says:

    I would make Sweet & Sour Meatballs along with spaghetti and garlic bread!

  59. 59

    i would like making the three cheese chicken florentine

  60. 60
  61. 61
    Maria Iemma says:

    I am not sure if my cooking skills are up to making a risotto however your recipe looks fascinating to me and so delicious…I will try it.

  62. 62
    Maria Iemma says:
  63. 63
    Erica Best says:

    Tex-Mex Chicken Fajita could be used for 2 meal

  64. 64
    Erica Best says:
  65. 65

    I could make Tex Mex Chicken Fajita nacho casserole with the recipe starter. YUM!

  66. 66

    i would make a creamy shrimp fettuccine

  67. 67
  68. 68
    Lisa Brown says:

    tweet – https://twitter.com/LuLu_Brown24/status/389857209732968448
    jslbrown_03 at yahoo dot com

  69. 69
    ashley c. says:

    I would use the sweet and sour chicken on some veggie stir fry with diced up chicken

  70. 70
    mickeyfan says:

    I do a lot of pasta bakes and think the 3 cheese chicken Florentine would really jazz that up (typically, I use hamburger and marinara).

  71. 71

    Totally in love with your verde chicken risotto recipe. Really enjoy your video. :) I would use these sauces to make some lasagna. Going to save lots of time for weeknight meals.

    amy [at] utry [dot] it

  72. 72
  73. 73
    Wild Orchid says:

    I would use the sweet and sour chicken recipe makers to make some sweet and sour meatballs.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  74. 74
    Wild Orchid says:

    tweet–https://twitter.com/WildOrchid985/status/391984233280839683

  75. 75
    Diane baum says:

    My fave is Korean bim bim bop and would use the sauces to “live’en ” it up with taste.

  76. 76

    I would use in my chicken marinara which includes fresh tomatoes and green peppers from my garden.

  77. 77

    I would make Chicken Chile Verde Nachos! YUM
    Digicats {at} Sbcglobal {dot} Net

  78. 78

    Tweeted
    https://twitter.com/MsCarolsueA/status/392463804384034816
    Digicats {at} Sbcglobal {dot} Net

  79. 79
  80. 80
    maria cantu says:

    I would use the verde chicken enchilada one to give my enchilada recipe some extra flavor.

  81. 81

    I’d take the Sweet and Sour chicken kit – add some tomato sauce and brown sugar and use it for sweet and sour BBQ lamb ribs!

  82. 82

    The lemon oregano sauce in the Chicken Cacciatore could also be used for grilled greek chicken breasts sprinkled with feta. I’d use the other sauce on pasta, add zucchini or eggplant and bake the whole thing as a casserole.

  83. 83
    crystal smith says:

    Id like to try to make mac and cheese a little more special y baking it with their Three Cheese Florentine..maybe add some bacon? Im still new to cooking so Im not too creative or fancy yet lol

  84. 84

    My family would love fajitas!

  85. 85
    tina reynolds says:

    I would make the verde chicken enchilada’s my husband and boys would go crazy for that one I bet. thanks for the chance to win eaglesforjack@gmail.com

  86. 86

    always wanted to try a sweet n sour pizza

  87. 87
    Lauren Flynn says:

    I’d use the chicken bruschetta pasta recipe maker to simply our romano-encrusted bruschetta pasta dinner- a family fav!

  88. 88
    Karen Drake says:

    I would make taco casserole. Brown one pound of ground beef, add one can of chilli beans, one packet of KRAFT RECIPE MAKERS Tex-Mex Fajita Skillet mix, simmer 5 minutes, line a casserole dish with frito corn chips, pour the meat mixture over the top, add a layer of sour cream, top with green onions, chopped tomato, sprinkle Kraft shredded cheese over the top and bake 15 minutes at 350 degrees.

  89. 89

    I could use the Tex Mex to whip up some easy enchiladas or quesadillas.

  90. 90

    I would make the New England Pot Roast to make a roast,potato,carrots and a yummy gravy in my crock pot

  91. 91
    david cosgrove says:

    I’d make chicken alfredo

  92. 92

    I would use the verde chicken enchilada recipe starter to make chicken tostadas.

  93. 93
  94. 94

    I’d use the sesame ginger for our Thai fusion fried rice.

    ky2here at msn dot com

  95. 95
    Francine Anchondo says:

    I would use the vedre chicken enchilada sauce in my Chicken Cassorole enchilada recipe

  96. 96

    I would try chicken tacos.

  97. 97
    Lorena Keech says:

    I’d use the Sweet & Sour Chicken recipe maker with either pork or shrimp to make a Chinese meal.

  98. 98

    I would use the Tex-Mex Chicken Fajita variety to pep up my Caldo De Pollo.

  99. 99
  100. 100
    Karen Gonyea says:

    I would try a turkey lasagna :)

  101. 101
    chickie brewer says:

    I would like to make the chicken stir.

  102. 102

    I’d use the 3 cheese sauce to make enchiladas.

  103. 103

    I would make the Chicken Cacciatore and add mushrooms.

  104. 104
    tracey byram says:

    I’d make stuffed peppers

  105. 105
    Chelsea A says:

    fried tofu and veggies with the sweet & sour chicken one! or the verde chicken risotto you made but sub in tofu instead …!

    • 106
      Chelsea A says:

      I tweeted for another entry:
      https://twitter.com/whatasock/status/394477375439646721

      Oh, and another note … the “soapy” taste some people talk about with cilantro is actually a genetic mutation in some people’s taste buds! To most people it tastes great, but some people’s genes went awry … It happens to a few other foods, too, like celery and cucumber. Too bad for them! More cilantro for the rest of us! :D

  106. 107

    I think the Verde Chicken Enchiladas sauces would be good mixed into refried beans and then served as a side dish.

  107. 108
  108. 109
    Buddy Garrett says:

    I would make a sweet and sour chicken dish with rice and water chestnuts.

  109. 110

    I would like to try the stuffed peppers package

  110. 111
  111. 112

    I would make the New England Pot Roast in my slow cooker and I would have leftovers to make easy burritos the next day.

  112. 113
  113. 114

    I would use the Three Cheese Chicken Florentine and bake it as a lasagna.

  114. 115
    susan smoaks says:

    i would make the Shrimp Puttanesca recipe it would be really good
    susansmoaks at gmail dot com

  115. 116

    I’d make a pasta bake with fall veggies.

  116. 117

    I would use this in my three cheese Italian pockets.

  117. 118
  118. 119
    Marcy Strahan says:

    I would make a Crawfish Noodle cassrole using Three Cheese Chicken Florentine & a package of lite cream cheese & green onions!

  119. 120
    Marcy Strahan says:

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