Food Network
Home> Recipes> Italian>
Fontina Risotto with Chicken Recipe

Fontina Risotto with Chicken

Food Network Kitchens

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 17

Showing 1-10 of 17

Sort by:

Newest

  • on April 07, 2012

    Flag

    Love this recipe! I made it as a side dish to roasted chicken and couldn't wait to eat the leftovers the next day. My husband is not a fan of risotto and he loved this dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2012

    Flag

    Deeelish! I threw a Northern Italian dinner party and this was the star. I marinated and baked my chicken breasts instead of using deli meat. And I sauteed a variety of earthy mushrooms with the onions. Guests could not get enough....clean plates all around!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 03, 2012

    Flag

    Makes a good amount of risotto, but it doesn't matter. The leftovers are just as good. And this dish is REALLY good. I, however, leave out the chicken every time. The chicken just isn't as good as the rice. That's how good the rice is. You don't need the chicken. You have to stir it for about a half hour, but it is worth it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 21, 2011

    Flag

    This recipe was really easy to make and very delicious, however, it makes a LOT of risotto. Based on the serving suggestion of 4 I doubled this recipe to make for a pot luck at work. Was WAY too much food. I also substituted baked chicken that I made at home (used breast and thighs from the whole baked chicken for the deli chicken.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2011

    Flag

    Absolutely delicious! I roasted my own chicken breasts and added some peas. I think sauteed asparagus would be great in it as well! This recipe is a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 24, 2011

    Flag

    Loved it! Creamy texture and complex flavors. AND it was so simple and easy to make. I roasted a chicken last night and, with just the two of us now, am always looking for recipes that call for cooked chicken. I threw in some frozen peas at the very end to give it color and add a veggie serving for a complete dinner. This is a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2011

    Flag

    Oh my heavens. How delicious this is!! I followed the recipe to a T, except I also grilled some chicken instead of using deli smoked chicken breast. I marinated that chicken in a roasted red pepper, Parmesan Italian dressing and grilled it on the George Foreman grill. It was suoper flavorful and was fantastic with the risotto. Also, to add a little green, I steamed some broccoli florets and added them to the risotto as well. I served the risotto with some roasted asparagus and fresh bread. This was so creamy and cheesy and delicious! The best risotto I have ever made! No one should be fearful of making risotto...as long as you have the time, it really isn't hard to make. This one will definitely be a keeper in my household. Thanks food network!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 15, 2011

    Flag

    Sinfully delish! First of all, I used REAL chicken breasts (sautee chicken tenders wtih garlic, olive oil and herbs de provence and cut into bite size pieces. Followed the recipe to a T otherwise. My husband and I were oohing and ahhhing! SO GOOD!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2011

    Flag

    My first risotto attempt : The first night I made this, it was a little rich for my blood. I definitely will halve the recipe next time I make it. 5 tbsp of butter and 2 cups of cheese is a little much for my taste. However, the next day it tasted SO much better. The flavors seemed to blend together better and idk it was just great : Will definitely make again. Used leftover roasted marinated chicken & no wine on hand, & was just as good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2011

    Flag

    THIS IS AMAZING!!! I loved it!! Definitely will make again!! Grilled chicken breast works just fine

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.