TwoRecipes at a time: Vapiano-style risotto and Vapiano-Style Chicken Alfredo Pasta Recipe

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1. Vapiano-style risotto with Cream, Mushrooms, and Cashews
Ingredients:
1 cup Arborio rice
1/2 cup white wine
1 onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1/2 cup cashews, chopped
4 cups vegetable broth, kept warm
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened. Add mushrooms and continue cooking until they release their moisture.
Toast Rice: Add Arborio rice to the pan, stirring constantly until the rice is lightly toasted.
Deglaze with Wine: Pour in the white wine and stir until it's mostly absorbed by the rice.
Add Broth: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente.
Stir in Cream and Cheese: Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste.
Fold in Cashews: Add the chopped cashews to the risotto, providing a delightful crunch and nutty flavor.
Serve: Garnish with fresh parsley and an extra sprinkle of Parmesan, if desired. Serve immediately.
2. Vapiano-Style Chicken Alfredo Pasta Recipe
Ingredients:
For the Alfredo Sauce:
1/2 cup unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper to taste
1 teaspoon garlic powder
For the Chicken:
1 pound chicken breast, thinly sliced
Salt and black pepper to season
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
For the Pasta:
1 pound fettuccine pasta (or pasta of your choice)
Fresh parsley, chopped, for garnish
Grated Parmesan cheese for serving
Instructions:
Cook the Pasta:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
Prepare the Alfredo Sauce:
In a saucepan, melt the butter over medium heat. Add heavy cream and bring it to a simmer.
Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.
Season with salt, black pepper, and garlic powder. Keep warm over low heat.
Cook the Chicken:
Season chicken slices with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant.
Add chicken slices and cook until browned on both sides. Sprinkle dried oregano and basil over the chicken during cooking.
Combine Chicken, Alfredo Sauce, and Pasta:
Pour the prepared Alfredo sauce over the cooked chicken in the skillet. Stir until the chicken is well-coated.
Serve:
Toss the cooked fettuccine pasta into the skillet with the Alfredo sauce and chicken. Mix until the pasta is coated evenly.
Garnish with chopped fresh parsley and serve hot.
Optionally, sprinkle additional grated Parmesan cheese on top when serving.
Enjoy your homemade Vapiano-style Chicken Alfredo pasta!
Enjoy your delicious Vapiano-style risotto with creamy mushrooms and cashews!
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[@tahirrauf6709]

Waoo amazing

[@TinyKitchenBigWorld]

Glad you liked it 😊

[@AHMEDSPAIN01]

Waoo looks so delicious

[@mominatistic_2171]

Amazing work

[@TinyKitchenBigWorld]

Really delicious 😋

[@nurulimanoffice8969]

Wow.. amazing ❤️❤️❤️i love your cooking skill