Friday, May 9, 2014

Spring Veggies

Yesterday afternoon, I skimmed through several cookbooks and magazines trying to decide what to cook for dinner.  I wanted something that was 1) simple to prepare, 2) didn't heat up the kitchen, and 3) did not require unattainable ingredients.  I found a Cook's Country 30 Minute Supper recipe that almost fit the bill, and adjusted it a bit to work.  It called for Swiss Chard, but the asparagus is going gang-busters down in the garden, so I decided to substitute that.   It was delicious!

 
Quick Risotto with Chicken and Asparagus

4 cups chicken broth
1 cup Arborio rice
4 T unsalted butter
(4) 6-8 oz boneless, skinless chicken breasts, cut into 1" pieces
salt and pepper
1 onion, chopped finely
4 cloves garlic, minced
1 lb asparagus cut into 1" pieces
1 cup Parmesan cheese
1 T lemon juice

-Combine 3 cups broth, rice and 1 T butter in large glass bowl.  Cover and microwave until most of liquid is absorbed (12-14 min.)
-Pat chicken dry with paper towels and season with salt and pepper.  Melt 2 T butter in Dutch oven over med heat.  Add onion and asparagus and cook until onion is just browned (about 5 min.)  Add garlic and cook about 30 sec until fragrant.  Add chicken and cook, stirring occasionally, until no longer pink, about 5 min.
-Add parcooked rice and remaining broth to pot and cook, stirring constantly until rice is tender (4-6 min.)  Off heat, stir in Parmesan, lemon juice and remaining butter and adjust seasoning if desired.

This dish truly took 30 minutes or less to prepare, and I only dirtied a cutting board, knife, bowl and 1 pot!  The best parts were that it was like a gourmet meal last night, and there were enough left-overs for JP and I for lunch today!

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