Ingredients for Chicken and Vegetable Risotto
- 1 quart chicken broth
- 3 cups water
- 1 1/4 cup risotto
- 5 table spoon unsalted butter divided
- 2 boneless chicken breasts
- 1/2 cup white vine
- 2 squash sliced
- 1 bunch asparagus
- 2 oz Parmesan cheese
- Salt and pepper
- 1 medium yellow onion chopped
Cooking Instructions for making Chicken and Vegetable Risotto
Prepare your ingredients, cut veggies, divide butter,
Put water and broth into sauce pan and start boil then simmer, we will need it. Keep it warm. Meanwhile..
Get a skillet Melt 1 tb spoon of butter, then cook chicken. Put aside
Melt another spoon of butter cook squash slices about 4 mints keep aside
Melt another spoon of butter and cook onion until shiny
In same skillet melt 1 tbs butter and add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
Add wine to skillet and boil, scrapping browned bits from bottom of pan, (in this moment I transfer everything into a deep pot,)
Until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes
Adding broth is tricky you just let broth cover rice
Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken.
Serve with more cheese.
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