|Chicken Risotto with Spring Vegetables|
Did someone say Risotto?
Oh, it was me talking to myself?
I'm thinking about changing my name to Gordon and speaking only of Risotto going forward. I'll be The Risotto Blog. Young Risotto.
I do love it so.
And all these great spring veggies, who can stand it? They deserve a Risotto. YOU deserve a Risotto.
So, yes, I have a new Risotto for you.... and no, it's not the Mojito Risotto. At least not yet.
Chicken Risotto with Spring Vegetables
WHAT YOU NEED:
6 cups chicken broth
12 fresh asparagus spears, woody ends trimmed off and then cut into thirds
1 medium zucchini, thinly sliced into half moons
6 boneless skinless chicken breast halves, cut into approximately 3 "chunks" each
2 tsp herbes de Provence
2 tsp dried tarragon
1/2 tsp kosher salt
2 TBSP olive oil
1 medium onion, diced
2 cups uncooked Arborio rice
1 cup dry white wine
1 cup grated Parmesan Romano cheese
WHAT YOU DO:
~Bring chicken broth to a simmer in a large saucepan over low heat.
~Sprinkle chicken with herbes de Provence, tarragon and kosher salt.
~Heat 1 TBSP olive oil in a large deep saute pan over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
~Add zucchini, onion, and asparagus, to same pan and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
~Sauté rice in remaining 1 Tbsp. hot oil in same pan over medium-high heat for a few minutes until well coated and heated through. ~Reduce heat to medium. Add wine 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.)~Stir in grated cheeses, chicken, and vegetables until creamy.