This week's recipe was my very first Risotto with diced chicken and leftover chopped broccoli. The idea was simple, but I had always shied away from these recipes since I figured it took too long to make. This was done on a week night and under an hour. While I'll say it wasn't exactly the creamy flavor that I was looking for, the recipe will be kept for tweaking.
Family Rating: Not so good (you have to understand I have some traditional American eaters in my family!)
Stomach Rating: Good
Time Factor: A little long for a week night, but good for weekends
From the Colorado Classique:
Risotto with Artichoke Hearts (obviously substituted here!)
3 cloves garlic
1/2 yellow onion
2 T olive oil
2 T butter
2 C Arborio rice
6 C chicken broth
2 14oz can artichoke hearts (replaced by 2 C chopped chicken)
2 C frozen peas (used leftover broccoli)
2 t fresh dill (omitted)
zest of one lemon (omitted)
1 C Parmesan cheese
Saute garlic and onions in oil and butter until soft. Add rice and saute until clear. Add 2 C broth (heated) to cover rice and simmer until liquid is almost gone. Repeat again with another 1 C of broth (heated again) until all 6 cups have been added and absorbed. Add the rest of the ingredients and heat through.
Williams-Sonoma's oven risotto is much easier. On the stovetop, sauté the vegetables and stir in the rice, wine and broth (about 3 c.) Then cover and bake in 400-degree oven until the rice is tender. Just before serving, stir in remaining 1 1/4 C broth grated Parmigiano-Reggiano cheese, butter and veggies/meat. Very creamy.
ReplyDeleteOk, the chicken enchiladas sound good and also the beer bread. I will definitely try them both soon! I keep aiming for quicker and easier.
ReplyDelete