Spring Risotto with Grilled Chicken
Creamy and delicious, risotto is perfect for a side dish with dinner or as a main dinner. Add your favorite spring vegetables to create your risotto masterpiece!
Ingredients
1 leek, cleaned and chopped
1 tbsp minced garlic
2 cups sliced mushrooms
1 cup arborio rice
1/2 cup white wine (optional)
4 cups stock (chicken, vegetable, beef…etc)
2 cups shredded parmesan cheese
2 cups peas
2 cups chopped asparagus (optional)
6-8 boneless chicken thighs
Olive oil
Season salt and pepper to taste
Instructions
1
Heat a large saute pan on the on the stove and add enough olive oil to lightly coat the bottom of the pan.
2
Add the cleaned and chopped leeks, minced garlic and sliced mushrooms and saute for a couple of minutes. Add the arborio rice to the pan and saute for a couple of minutes.
3
Add the white wine while stirring the rice and continue cooking until it is almost absorbed. Continue adding 1/2 cup at time of the stock while stirring. Continue this process until the rice is al dente. Once the rice is al dente, add the peas and the shredded parmesan cheese, stirring and finishing adding the stock. If needed, add some additional stock if the rice needs to cook more.
4
Once cooked, remove the risotto from the heat and let it sit for about 10 minutes before serving.
5
Season the chicken thighs as desired, grill until fully cooked and serve with the risotto and enjoy!
Tags:
chefbryan
