Cooked - One Pot Chicken, Vegetable & Parmesan Orzo (risoni) - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

One Pot Chicken, Vegetable & Parmesan Orzo (risoni)

4.0

1 tbsp olive oil

2 garlic cloves (, minced)

½ onion (, diced)

250g / 8oz chicken thigh or breast (, cut into bite size pieces)

2 ½ cups frozen diced vegetables ((carrots, peas, corn, capsicum/peppers, anything!))

1 ½ cups orzo / risoni ((Note 1))

1 ½ tbsp flour

2 ¼ cups (565 ml) milk (, any fat %)

2 cups (500 ml) chicken or vegetable stock / broth ((low sodium))

3 cups baby spinach ((packed))

¾ cup (75g) parmesan ((grated))

Salt and pepper to taste

More parmesan

Parsley or chives, if desired

Select all/reset

Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
Add garlic and onion, cook for 1 minute.
Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
Add risoni/orzo, stock and milk, then stir well.
Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
Add parmesan and spinach, stir through. Add salt and pepper to taste.
Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
Serve, garnished with parsley and more parmesan if desired!

Loading...

Privacy Policy Cookie Policy Terms of Service