Veggie Risotto with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 TB Olive Oil1.5 Cup White Wine1 Cup Aborio Rice1.5 Cup Onion, choped1 Cup Fennel Bulb, Chopped1 Cup Peas, Frozen1 Cup Broccoli, Chopped1 Cup Kale, thinly sliced1/4 Cup Red pepper, finely diced1/4 Asiago Cheese, shreded1/4 Parmesan Cheese, shredded3/4 LB Chicken, pulled8 Cups Chicken Stock +/-
Heat chicken stock on medium, do not simmer. Feel free to add fennel stocks and other vegetable scraps to the stock, the more flavor the better.
Heat olive oil to shimmering in large skillet. Sautee fennel and onion until softened. Set aside.
Sautee broccoli and fennel with a couple tablespoons water or chicken stock until just softened. Set aside separately.
Wipe out your pan and heat 1 Tbs olive oil until shimmering, but not smoking. Add rice and coat with olive oil, stirring constantly. Toast the rice in the olive oil briefly, just a minute or two.
Add white wine and reduce until liquid is almost gone.
Add fennel and onion mixture back in the pan, and mix thoroughly with rice. Cover with broth and mix together well. For this first reduction, do not stir the rice. Let the mixture simmer until liquid is almost gone.
Cover mixture with broth and stir consistently, again, until liquid is almost gone. Repeat this procedure until rice is cooked and mixture is creamy.
Add vegetables, cheese and a little more broth, stir until well incorporated and cheese is melted.
Serve with pulled chicken on top, and garnish as desired.
Number of Servings: 8
Recipe submitted by SparkPeople user ONEFOOTOUT.
Heat olive oil to shimmering in large skillet. Sautee fennel and onion until softened. Set aside.
Sautee broccoli and fennel with a couple tablespoons water or chicken stock until just softened. Set aside separately.
Wipe out your pan and heat 1 Tbs olive oil until shimmering, but not smoking. Add rice and coat with olive oil, stirring constantly. Toast the rice in the olive oil briefly, just a minute or two.
Add white wine and reduce until liquid is almost gone.
Add fennel and onion mixture back in the pan, and mix thoroughly with rice. Cover with broth and mix together well. For this first reduction, do not stir the rice. Let the mixture simmer until liquid is almost gone.
Cover mixture with broth and stir consistently, again, until liquid is almost gone. Repeat this procedure until rice is cooked and mixture is creamy.
Add vegetables, cheese and a little more broth, stir until well incorporated and cheese is melted.
Serve with pulled chicken on top, and garnish as desired.
Number of Servings: 8
Recipe submitted by SparkPeople user ONEFOOTOUT.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 6.5 g
- Cholesterol: 23.9 mg
- Sodium: 1,118.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.3 g
- Protein: 12.0 g
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