Make a main dish meal of rice by adding chicken, asparagus, zucchini, herbs and cheese to a a creamy risotto.
4 cups chicken broth
1/2 pound fresh asparagus spears
3/4 pound skinned and boned chicken breasts, cut into 1-inch strips
1/2 teaspoon herbes de Provence
1 1/4 teaspoons salt, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 medium zucchini, thinly sliced into half moons
1 medium onion, finely chopped
2 1/2 cups uncooked Arborio rice (short-grain)
1 cup dry white wine
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated fontina cheese
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
Garnish: Parmesan cheese
How to Make It
Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.
Herbes de Provence can be found online (try mccormick.com) or at Whole Foods Market.
Although this dish is time consuming, it is not difficult to make. It is by far one of the best risotto's I have ever tasted. Because I do not like zucchini, I choose a different vegetable, I picked butternut squash simply for color. It was absolutely outstanding, as would it be with any veggie I imagine. Well worth the time it took.
My husband kept saying "this is really good" as he served 3 helpings! I used vegetables from the refrigerator which included mini colored peppers, kale and carrots in addition to the vegetables in the recipe. I also substituted Goat cheese for Fontina. This was pretty and filling. We didnt serve it with anything else.
Delicious, but not a "fast week night meal!!" Everyone enjoyed this risotto, from the kids to the adults; however, it took over 2 hours from start to finish and required 40 minutes of hands-on stirring on the cook top. Not my idea of an easy meal. Very tasty, though, for the right occasion.
It was my first time making Risotto. The recipe was easy to follow and put together. I will be making this again for sure. I will probably try other vegetables as well, depending on whats in season. Awesome dish!
This was really good. I made it with 1/2 cup less of the rice and it was a perfect amount. I am definitely going to make this again. I may add in carrots and some other vegetables just for color and more variety as well, but it was great as is.
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