Roasted Chicken and Vegetable Risotto (GF) (V)
Print RecipeServings: 4 servings
This recipe is easy to adapt to be Vegetarian, just remove the chicken from the ingredients & use vegetable broth. Load up the veggies and Enjoy!
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Recipe Multiplier
- 2 tbsp Vegetable Oil
- 1 ea Medium Yellow Onion ¼" diced
- ½ lb Arborio Rice
- 1 ½ cups White Wine
- 4-6 cups Chicken Broth
- 1 ea Carrot ½" diced
- 1 ea Yellow Squash ½" diced
- 1 ea Tomato ½" diced
- ½ cup Sauteed Asparagus
- 2 cups Spinach Leaves
- 1 cup Parmesan shredded or grated
- 2 tbsp Butter
- ½ tsp Tsp Black Pepper (as needed)
Instructions
- Heat the vegetable oil over medium heat.
- Add the diced onions to the pan. Adjust the heat if necessary, onions should not brown in the cooking process.
- Saute the onions until they become translucent.
- Add the arborio rice to the pot. Stir the rice, coating the rice with the oil. Rice will toast and begin to release a nutty aroma. Avoid browning the rice.
- Once you begin to smell the nutty aroma, add the white wine. It should just cover the rice. Bring to a boil, then reduce the heat to a simmer. Cooking over a low simmer allows the rice to slowly absorb the liquid as well as slowly releasing the starches to produce the creamy texture of the finished risotto.
- Stir the rice and wine occasionally to avoid sticking and redistribute the rice into the wine to allow for absorption.
- As you stir the rice, you will begin to see the bottom of the pan is drying out.
- Add the first addition of the chicken or vegetable broth to the pot. Add enough to cover the rice. Bring to a boil again and reduce to a low simmer. The same process as the wine addition to the rice - Cooking over a low simmer allows the rice to slowly absorb the liquid as well as slowly releasing the starches to produce the creamy texture of the finished risotto.
- Add the diced carrots and stir to incorporate.
- Stir the rice and broth occasionally to avoid sticking and redistribute the rice into the wine to allow for absorption.
- As you stir the rice and broth, you will begin to see the bottom of the pan is drying out.
- Once you get to this point, add a second addition of broth to the pot and proceed with the same process as the first broth addition.
- Add the yellow squash, tomatoes & asparagus.
- Taste the rice at this point. You may need to add 1-2 more additions of liquid to get the rice to a soft al dente texture. Add another addition of broth just to cover the rice if more cooking time is needed. Follow the same process for cooking over a low heat to allow the rice to release the starches and absorb the broth.
- Once the rice is tender enough and the broth is mostly absorbed, remove from the heat.
- Add the spinach and stir to incorporate.
- Add the parmesan cheese, stir to incorporate.
- Stir in the black pepper.
- Add the butter and stir to incorporate. The risotto should have a creamy texture to it. Where is slowly falls off of it self.
- Garnish with additional parmesan and cracked black pepper as you like.
