Chicken And Saffron Risotto Recipe
Are you looking for a special Chicken And Saffron Risotto recipe? If it is an impressive Main Dish that you require, then this dish is the answer. I have a weakness for Chicken, thus I prepare this recipe often. If you like this recipe of Chicken And Saffron Risotto, please share with friends and family through popular networking sites.
Ingredients
1/2 pound slim asparagus, cut diagonally into 1-inch pieces
1/4 pound snow peas, trimmed and cut diagonally in half
4 1/2 cups chicken broth, preferably reduced-sodium
1 1/2 cups dry white wine
1/4 teaspoon crushed saffron threads
3/4 pound skinless, boneless chicken breasts, cut into 1-inch chunks
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 1/2 cups Arborio rice
1 cup frozen green peas
2/3 cup thinly sliced scallions
1/2 cup grated Parmesan cheese
Directions
1. In a large saucepan of boiling salted water, cook asparagus 2 minutes. Add snow peas and boil 30 seconds. Drain into a colander and rinse vegetables under cold water. Drain well.
2. In a medium saucepan, bring broth, wine, and saffron to a simmer. Meanwhile, season chicken with 1/2 teaspoon each salt and pepper. In a large saucepan, heat olive oil over medium-high heat. Add chicken and cook, stirring, until golden, about 5 minutes. Stir in rice, reduce heat to medium-low, and cook, stirring, 2 minutes.
3. Add 5 1/2 cups of saffron broth to the rice. Cook, stirring often, until rice is nearly tender, about 20 minutes.
4. Stir in green peas, scallions, asparagus, and snow peas along with remaining 1/2 cup liquid. Simmer 2 minutes. Stir in cheese. Season with additional salt and pepper to taste.
2. In a medium saucepan, bring broth, wine, and saffron to a simmer. Meanwhile, season chicken with 1/2 teaspoon each salt and pepper. In a large saucepan, heat olive oil over medium-high heat. Add chicken and cook, stirring, until golden, about 5 minutes. Stir in rice, reduce heat to medium-low, and cook, stirring, 2 minutes.
3. Add 5 1/2 cups of saffron broth to the rice. Cook, stirring often, until rice is nearly tender, about 20 minutes.
4. Stir in green peas, scallions, asparagus, and snow peas along with remaining 1/2 cup liquid. Simmer 2 minutes. Stir in cheese. Season with additional salt and pepper to taste.
