I made this with the leftovers from the Roast Cornish Hens.
It was either going to be in the risotto or mon mari‘s lunch…..
Well, we both won.
The recipe uses one chicken breast.
Did I mention that I’m enjoying buying vegetables again after eating out of the potager since last June? Whoever thought I would get excited about broccoli…..
Chicken, Broccoli Risotto
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 medium leek, trimmed and sliced, divided
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- 1 chicken breast, boneless, skinless, cut into small pieces
- 1/3 – 1/2 head of broccoli, cut into florets with stem
- 1 medium carrot, cut into matchsticks
- 1 tbs olive oil
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat butter; add half the leek and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before adding the last 1/4 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
- Add the Parmesan, Condimenti, and stir gently.
- Spoon into a bowl or risotto platter and serve.
- Heat oil in a medium skillet, add remaining half leek and sauté until transparent.
- Add chicken, broccoli, carrot and sauté 5 – 7 minutes.
- Add 1/4 cup of hot stock, cover, reduce heat and cook until vegetables are tender and chicken done.
- Remove from heat and keep warm until needed.
I’ve been getting a lot of requests lately.
Actually, I should clarify that and say I’ve been getting a lot of offers of help.
New (I’m assuming new) food bloggers and vloggers are offering me their posts or videos to link to, or a piece they’ve written for me to post on my blog.
Unfortunately, they don’t realize what a jaded, cynical blogger I’ve become over the years. I’m not about to post a link, and potentially send my readers, to a video that either disagrees with my philosophy on food and cooking or is just (in my opinion) silly.
Sixteen different ways to make toast?
How to get your turkey a lovely golden brown using a blow torch?
I want to write back and ask them if they actually looked at my blog.
Occasionally, I get requests to write articles or to write opinions or to do interviews. Those I always consider and, if the site making the request is legitimate and appropriate, I do it. There’s never any payment involved, just a bit of exposure for me and the blog.
Besides, I am always happy to give my opinion…. and it’s fun.
Here’s the latest: Expert Interview Series: Katie Zeller
Have a look….