Wednesday, October 30, 2013

Chicken Vegetable Risotto


I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.


Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.


When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.


When rice is toasted, add the wine and stir well to deglaze the pan.


Add about 1/2 cup of broth to the pan,


and stir frequently. When most of the liquid is absorbed,


add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,


then add in the snow peas.


Lastly, stir in the Parmesan cheese just before serving.


Delicious!


One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.

4 comments:

  1. This looks like such a delicious dish, Sara. I love how colourful it is! Thank you for sharing it with us at the Hearth and Soul hop.

    ReplyDelete
  2. What a beautiful and flavorful Risotto, Sara. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. Love the colorful dish! Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. I hope you will be back to link up another awesome post this week!
    Cathy @ http://apeekintomyparadise.blogspot.com/

    ReplyDelete

Powered by Blogger.