Farmer’s Market Chicken Risotto
Though Risotto is a technique for cooking grains, it is most often associated with an Italian short-grain rice, Arborio. It can be flavored with many different meats, stocks and vegetables. Here, we have paired the creamy rice with chicken and summer vegetables which turns it into something amazing.
For the Risotto
¼ cup Yellow Onion, diced
4 tablespoons of butter, divided
1 cup Arborio Rice
1/4 cup of White wine (any kind will do)
Bay Leaf
Fresh Thyme Sprig
Kosher Salt
3-4 cups chicken stock
1# of chicken breast, Raw cut in small cubes
½ pint Grape Tomatoes, Cut in half and roasted
½ cup of fresh or frozen Corn Kernels
8 Stalks of Fresh Asparagus, blanched and cut in 1” pieces
Shredded Parmesan Cheese
1. Melt 2 tablespoons of butter in the bottom of a medium sauce pan over medium heat. Add onions and cook until they are translucent.
2. Add another tablespoon of butter to pot and let it melt. Add Arborio Rice and stir continually. Cook for about 2 minutes or until the edges of the rice grains look translucent.
3. Add white wine, stirring constantly until most liquid is absorbed.
4. Turn heat down to medium low and add 1 cup of stock and a pinch of salt. Stir rice often as it slowly absorbs stock.
5. When Rice has absorbed most of the liquid, add second cup of stock. Continue stirring.
6. When rice has absorbed most of the liquid, add one more cup of stock and raw chicken. Check seasoning and add salt as needed.
7. When Rice is almost tender, add corn, tomatoes, and asparagus. Bring up to a simmer again and add last tablespoon of butter and Parmesan cheese. (rice should still be pretty liquidy, add the remaining stock if needed.)
Serves 2-3 People
