Chicken Risotto with Spring Vegetables
Makes 6-8 Servings
Ingredients:
- 4 cups chicken broth
- 1/2 pound fresh asparagus spears
- 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips
- 1/2 teaspoon herbes de Provence
- 1 1/4 teaspoons salt, divided
- 3 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 medium zucchini, thinly sliced into half moons
- 1 medium onion, finely chopped
- 2 1/2 cups uncooked Arborio rice (short-grain)
- 1 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated fontina cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon pepper
- Garnish: Parmesan cheese
Preparation
1. Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
3. Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
4. Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
5. Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
6. Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.
2. Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
3. Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
4. Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
5. Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
6. Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.
Recipe from Southern Living March 2012
