Chicken, asparagus, and artichoke risotto
- Number of Servings: 6
Ingredients
*Arborio Rice (Risotto Rice), Dry, Uncooked, 1 cup Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 2 serving White Wine, 500 mL Olive Oil, 1 tbsp Butter, salted, 1 tbsp Chicken Thigh, 3 thigh, bone and skin removed Asparagus, fresh, 1 cup *Artichoke Heart, Quartered, canned (1 can)Mushrooms, fresh, 1 cup, pieces or slices Parmesan Cheese, grated, .75 cup Onions, raw, .5 medium -diced (2-1/2" dia) Seasonings (saffron, lemon zest, salt, pepper, etc)
Heat broth and wine to a simmer, then turn down slightly to keep warm. In one skillet, heat .5 tbsp each of butter and olive over medium high heat. Saute quartered mushrooms until golden brown. Remove mushrooms, and cook diced chicken thighs (add seasonings to chicken thighs as desired) until cooked through. Remove from heat and set aside.
Cut asparagus ends off and discard (about 2"), then cut asparagus into 1" pieces. Slice artichoke hearts into bite-sized pieces. Dice onion.
Heat 1 tbsp each olive oil and butter in a large skillet. Add onion, and saute over medium heat until onions just start to soften. Add rice, and cook in oil until edges of rice turn translucent - about 5 minutes. Add a ladle of warmed broth and stir into rice with a wooden or bamboo spoon until mostly absorbed. Repeat, stirring after each addition. After about 20 minutes, add asparagus to chicken in that skillet, cover, and put on medium low heat.
Continue adding broth to rice and stirring. Rice should be creamy, turning white and soft. After asparagus has started to get a little softer, add artichokes and mushrooms in to get warm. Once everything in that skillet is warm, add it to the rice dish. Stir in the grated cheese, adding a little more broth if the dish "tightens up" too much. Risotto should pool, not clump. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EVILBUNNY65.
Cut asparagus ends off and discard (about 2"), then cut asparagus into 1" pieces. Slice artichoke hearts into bite-sized pieces. Dice onion.
Heat 1 tbsp each olive oil and butter in a large skillet. Add onion, and saute over medium heat until onions just start to soften. Add rice, and cook in oil until edges of rice turn translucent - about 5 minutes. Add a ladle of warmed broth and stir into rice with a wooden or bamboo spoon until mostly absorbed. Repeat, stirring after each addition. After about 20 minutes, add asparagus to chicken in that skillet, cover, and put on medium low heat.
Continue adding broth to rice and stirring. Rice should be creamy, turning white and soft. After asparagus has started to get a little softer, add artichokes and mushrooms in to get warm. Once everything in that skillet is warm, add it to the rice dish. Stir in the grated cheese, adding a little more broth if the dish "tightens up" too much. Risotto should pool, not clump. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EVILBUNNY65.
Nutritional Info Amount Per Serving
- Calories: 357.9
- Total Fat: 11.5 g
- Cholesterol: 46.3 mg
- Sodium: 524.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.4 g
- Protein: 16.6 g
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