While I was at work today, I heard from my coworker that there was a storm coming to town. So I figured risotto would be a perfect stormy weather meal 🙂 Charlie had never tried risotto, but he loved it! Even with all of those fresh veggies in it!
This recipe is from Southern Living—I love that magazine. It reminds me of everything beautiful and bright about the south. Now, I haven’t made risotto since college, and the girl I made it with really had no idea what she was doing when she made it so it turned out horribly. It actually took a lot longer to make than I thought….about an hour and a half, with all of the preparation with the chicken and vegetables. The vegetables add a really nice contrast to the cheesy risotto mixture. I didn’t add a whole lot of Fontina cheese, mostly Parmesan. Other than that, just plan to cook for 2 hours and an unbelievably wonderful take on risotto!
YIELD: 6 servings
TIME: 1 hour 30 minutes
4 cups chicken broth
1/2 lb fresh asparagus spears
3/4 lb chicken, cut in bite-sized pieces
1/2 tsp herbes de Provence (if you don’t have this, I used poultry seasoning)
1-1/4 tsp salt, divided
3 Tbsp butter, divided
2 Tbsp olive oil, divided
2 medium zucchini, thinly sliced into half moons
2-1/2 cups uncooked Arborio rice
1 cup dry white wine
1 cup grated Parmesan cheese
1/2 cup grated Fontina cheese
1/4 cup chopped parsley
1/2 tsp pepper
Bring chicken broth and 4 cups water to a simmer, and cut asparagus into bite-size pieces. Dredge chicken in herbes de Provence and 3/4 tsp salt. Melt 2 Tbsp butter and 1 Tbsp olive oil and cook chicken until golden brown. Cook vegetables in 1 Tbsp butter in the same pan for 3-4 minutes over medium heat. Saute rice in remaining 1 Tbsp olive oil in medium high heat, and reduce heat to medium. Add wine and remaining 1/2 tsp salt and cook until liquid is absorbed. Add 1 cup hot broth mixture and stir often until liquid is absorbed. Repeat with remaining broth mixture, 1 cup at a time. Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper, and serve immediately.
Hope y’all enjoy!
adapted from Southern Living, March 2012