Spring Pea and Roast Chicken Risotto
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
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INGREDIENTS
Nutrition- 6
- 1⁄4cup minced shallot
- 2teaspoons minced garlic
- 2cups arborio rice
- 1⁄2cup dry white wine
- 6 -7cups simmering chicken stock, homemade or low sodium canned
- 2
- 2⁄3 - 2⁄3cup freshly grated parmesan cheese
- 1 1⁄2
- 2
- 2
- 1
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DIRECTIONS
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.
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