Chicken Risotto With Spring Vegetables Recipe
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.
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