Chicken and Asparagus Risotto
Serving Size : 4 Preparation Time :0:00
Categories : Entree, Side Dish
Amount Measure Ingredient -- Preparation Method
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5 tablespoons olive oil
1 leek -- finely chopped
4 ounces oyster or cremini
mushrooms -- sliced
3 skinless,
boneless chicken breast fillets -- cubed
12 ounces asparagus -- woody ends removed
1
1/4 cups arborio rice
1/4 cup white wine
3
3/4 cups chicken stock -- simmering
sea
salt
black
pepper
fresh
parmesan -- curls
Heat the olive oil in a pan. Add the leek and cook until softened, but not
colored. Add the sliced mushrooms and
cook for 5 minutes. Remove the
vegetables from the pan and set aside.
Increase the heat and cook the chicken
until golden on all sides. Do this in
batches, if necessary, and then return them all to the pan.
Cut the asparagus spears in half. Set the tips aside. Cut the thick ends in half and add them to
the pan. Return the leek and mushroom mixture
to the pan and stir in the rice. Cook
the rice for a minute or two, then add the wine. Cook another minute or so until the wine is
absorbed.
Pour in a ladleful of boiling stock and
cook gently, stirring occasionally, until the stock is completely
absorbed. Continue adding the stock a
ladleful at a time, simmering until it is absorbed, the rice is tender and the
chicken is cooked.
Add the asparagus tips with the last
ladleful of boiling stock for the final 5 minutes and continue cooking the
risotto very gently until the asparagus is tender. The entire process should take about 25 - 30
minutes.
Season the risotto to taste with salt and
black pepper and spoon it into individual warm serving bowls. Top each bowl with curls of cheese, and
serve.
Per Serving (excluding unknown items): 412
Calories; 17g Fat (39.9%
calories
from fat); 6g Protein; 52g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2030mg Sodium. Exchanges: 3 Grain(Starch);
1 Vegetable; 3
1/2 Fat.
Suggested Wine: WoolooMooloo
Chardonnay (value: $8.99); La Crema Chardonnay (premium:
$19.99)
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