Saturday, April 5, 2008

Spring Risotto with Asparagus and Peas With Herb Baked Chicken

Spring Risotto with Asparagus and Peas (Fresh Direct)

With Herb Baked Chicken

8 ounces asparagus
1 pound peas in the pod or 4 ounces sugar snap or snow peas
3 1/2 to 4 cups chicken broth
2 teaspoons unsalted butter
1 teaspoon extra-virgin olive oil
2 medium shallots, finely chopped, or 1 leek, white part only, finely chopped
1 cup or Arborio rice
1 1/2 tablespoons regular or reduced-fat sour cream
1/2 cup freshly grated Parmigian cheese
Freshly ground black pepper
Kosher salt
2-3 Chicken breasts halves
¼ tsp each Parsley, Thyme, Rosemary
1 Tbsp olive oil

1. Pre heat the oven to 400 degrees F

2. Mix the parsley, thyme and rosemary together in a small bowl. Place the chicken in a bake dish and pat with olive oil, salt and then the herb mix. And place in the oven.

3. Break the tough ends off the asparagus (when you bend a stalk with both hands, it will break at the point where it is becoming tough and dry). Coarsely chop the stems and put them in a medium saucepan. If using peas in the pod pull off the stem ends to remove the tough string that runs along the "spines" and add to the pan. Steam until just cooked.

4. In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots, cover, and cook, stirring occasionally, until translucent, about 4 minutes. Uncover, increase the heat to moderate, and cook, stirring, until the shallots are golden. Add the rice and cook, stirring constantly, until the grains look chalky with a white dot in the center of each, about 5 minutes. (Do not allow the rice to brown.)

5. Stir in 1/2 cup of the broth and simmer, stirring frequently, until almost all the liquid is absorbed, 3 minutes. Add another 1/2 cup broth and simmer, stirring, until it has been absorbed. Stir the asparagus and the peas. Continue adding the broth in the same fashion, 1/2 cup at a time, until the rice grains are tender but still firm in the center and the risotto is creamy but not soupy. Remove from the heat.

6. Stir in the sour cream, about half of the Parmigiano-Reggiano cheese, and pepper to taste. Add the salt if necessary to pick up the flavors. Garnish with the remaining cheese.

7. Remove chicken from the oven when slightly brown and juices run clear from it.

No comments: