Chicken Avocado Risotto, pink flowers

Another spring risotto.

Spring is that time of year when we go from barbecued chicken to risotto to grilled burgers to beef stew.

One could say we cook with the seasons.

One could also say we cook with the weather.

We have high hopes that we will see sunshine sometime in the next few days.

In the meantime, we enjoyed another risotto.

Chicken Avocado Risotto

Total time: 30 minutes

Ingredients:

  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 medium leek, trimmed and sliced
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 tsp butter
  • 1 tsp olive oil
  • 1/4 cup (1oz, 30gr) Parmesan cheese – freshly grated
  • Condimenti:
  • 1 chicken breast, boneless, skinless, cut into bite-size pieces
  • 1/2 medium leek, trimmed and sliced
  • 1/2 cup cherry tomatoes, cut in half
  • 2oz (60gr) fresh spinach, large leaves torn
  • 1 avocado, removed from shell, cubed
  • 1/4 cup fresh marjoram leaves
  • 8oz (240gr) mini mozzarella balls, cut in half
  • 2 tsp olive oil

Chicken Avocado Risotto

Instructions:

  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter and oil; add 1/2 leek and sauté until transparent.
  • Add the rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before adding the last 1/3 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.
  • If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
  • Add the Parmesan, condimenti and stir well
  • Add mozzarella balls, avocado and stir gently,
  • Spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • Heat 2 tsp oil in medium skillet.
  • Add remaining 1/2 leek, chicken and sauté until leek is tender and chicken cooked.
  • Add 2 tbsp of the chicken stock, spinach, tomatoes and marjoram.
  • Stir just until spinach wilts.
  • Cover and keep warm until needed for risotto.

Print Recipe

There was a slight break in the rain a few days ago so I dashed out and took some photos of my pink flowers.

We have lots and lots of white spring flowers but only a few pink.

My peony, below, had a record 4 flowers on it this year. If the dogs can be persuaded not to trample it we might get a few more.

These are gone, now…. The were wiped out in the last downpour.

peony

These roses are almost exactly the same color. They are the only roses we have that have a scent.

rose

Roses are pretty and all, but why would you plant roses with no fragrance?

We have 7 rose bushes here, and only this one with a lovely fragrance. At our last house, in the Vendee, we had over 100 rose bushes – and only 2 had a scent.

A bit of a waste of time to stop and smell the roses when there is no reward for the effort…..

Last update on June 3, 2016

4 thoughts on “Chicken Avocado Risotto, pink flowers”

  1. kate – chocolate and avocado? No…. I don’t think so. Although now I wonder if one could make chocolate risotto (adjusting all the other ingredients accordingly, of course) Like chocolate rice pudding….

    Thanks Phoenicia – I love those colors and I’m glad the girls didn’t trample them first lol

    Ina, thanks on both counts!

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