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One - pot veggie & chicken risotto
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 2 | chicken breasts, cut into 1- inch cubes |
| 2 ( 14ox) cans low sodium chicken or beef stock ( more or less depending on preferred texture) | |
| 2 1/2 cups | Arborio rice |
| 3/4 cup | dry white wine |
| 1 cup | water, optional |
| 1 bunch | asparagus, chopped |
| 1-2 zucchini so, chopped | |
| 6 oz | portobello mushrooms, sliced |
| 3 tablespoons | butter |
| 2 tablespoons | olive oil |
| Parmesan, garnish | |
| Salt | |
| pepper to taste | |
Directions:
1- heat a large sauté pan or Dutch oven over high heat and add olive oil
2- when oil is hot, add chicken, ( seasoned with salt and pepper) no brown on all sides 4-5 minutes. Set aside.
3- add chopper asparagus , zucchinis and mushrooms and cook until just softened 8 minutes. Set aside.
4- melt butter in Dutch oven and add arborio rice . Stir until rice is toasted and lightly browned , then return veggies and chicken to pan
5- lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently
6- 1/2- 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice
7- when chicken stock is completely absorbed, taste rice and if it's tender enough. Risotto should be thick, but still able to spread out a little .
You want it to be al denote , but if it's too crunch, add 1 cup water( a bit at a time ) as adding too much will make your risotto gummy.
8- serve hot and garnish with Parmesan cheese.
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