Risotto is one of the many variations of cooking rice in Italy. The rice can be cooked in broth from meat, fish, or vegetable. The secret to this recipe is finding the perfect rice that is sticky when cooked.
Flavorful Chicken and Summer Vegetable Risotto
1 Small onion, peeled and finely chopped
1/2 oz Butter
4 oz French beans
10 oz Arborio rice
1 oz Parmesan, shaved
3 oz Frozen peas, thawed
8 oz Baby asparagus spears
8 oz Cooked chicken, skinned and diced
1/4 pint Dry white wine
1 3/4 pint Chicken or vegetable stock
Pinch of saffron strands
Juice of 1/2 lemon
Salt and freshly ground black pepper
Bring the stock to a boil in a large saucepan. Trim the asparagus and cut into 1 1/2-inch lengths. Blanch the asparagus in the stock for 1-2 minutes or until tender, then remove with a slotted spoon and reserve.
Halve the green beans and cook in the boiling stock for 4 minutes. Remove and reserve. Turn down the heat and keep the stock barely simmering.
Melt the butter in a heavy-based saucepan. Add the onion and cook gently for about 5 minutes. Pour in the wine and boil rapidly until the liquid is reduced. Add the rice and cook, stirring for 1 minute until the grains are coated and look translucent.
Add the saffron and a ladle of the stock. Simmer, stirring all the time, until the stock has been absorbed. Continue adding the stock, a ladle at a time, until it has all been absorbed. After l5 minutes the risotto should be creamy with a slight bite to it. If not, add a little more stock and cook for a few more minutes, or until it is of the correct texture and consistency.
Add the peas, reserved vegetables, chicken and lemon juice. Season to taste with salt and pepper and cook for 3-4 minutes or until the chicken is thoroughly heated and piping hot.
Spoon the risotto on to warmed serving plates. Scatter with a few shavings of Parmesan cheese and serve immediately.
* Serves 4.
This is another way of cooking this wonderful recipe, it’s meat-free. If you want to go with just rice and vegetables, use only the chicken broth in cooking the dish.