Chicken Risotto With Spring Vegetables Recipe
Do you want an easy to make but great in taste chicken risotto with spring vegetables recipe? It is generally eaten as a tasty main dish. The chicken risotto with spring vegetables is made with chicken which is easily available at any grocery store. This recipe will save you dollars which you have spent at italian restaurants for similar or perhaps inferior taste. Stop ruminating and make this chicken risotto with spring vegetables right now!
Ingredients
2 tablespoons butter or margarine
2 tablespoons olive oil
1 pound skinned and boned chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium-size yellow onion, finely chopped
1 1/2 cups long-grain white rice
3 cups Basic Chicken Stock or 2 cups canned chicken broth mixed with 1 cup water
1 cup fresh or 1/2 package (5 ounces) frozen cauliflower florets, thawed
2 medium-size carrots, peeled and diced
1 large stalk celery, diced
1 cup drained canned tomatoes, diced
4 ounces asparagus or green beans, cut into 1/2 inch lengths, or 1/2 package (5 ounces) frozen cut asparagus or green beans, thawed and drained
1/2 cup grated Parmesan cheese (2 ounces)
2 tablespoons minced fresh basil or flat-leaf parsley
Directions
Heat the butter and oil in a deep 12-inch skillet (not iron) over moderate heat.
Add the chicken and saute, stirring frequently, until no longer pink on the outside 5 minutes.
Sprinkle with half of the salt and pepper.
With a slotted spoon, transfer the chicken to a plate and set aside.
Add the onion to the skillet and saute, stirring frequently, until limp 5 minutes.
Stir in the rice, then add the stock and remaining salt and pepper.
Cover and bring to a boil, reduce the heat to low, and simmer for 10 minutes.
Stir in the cauliflower, carrots, and celery, cover, and simmer for 5 minutes.
Return the chicken to the skillet and stir in the tomatoes and asparagus.
Cover and simmer until the rice and vegetables are tender 5 minutes more.
Remove from the heat, then stir in the cheese and basil.
Add the chicken and saute, stirring frequently, until no longer pink on the outside 5 minutes.
Sprinkle with half of the salt and pepper.
With a slotted spoon, transfer the chicken to a plate and set aside.
Add the onion to the skillet and saute, stirring frequently, until limp 5 minutes.
Stir in the rice, then add the stock and remaining salt and pepper.
Cover and bring to a boil, reduce the heat to low, and simmer for 10 minutes.
Stir in the cauliflower, carrots, and celery, cover, and simmer for 5 minutes.
Return the chicken to the skillet and stir in the tomatoes and asparagus.
Cover and simmer until the rice and vegetables are tender 5 minutes more.
Remove from the heat, then stir in the cheese and basil.
