After the green asparagus showed itself briefly in March, then promptly disappeared, it reappeared in April.
However, even an abundance of green asparagus, which it wasn’t, does not, in the opinion of mon mari, allow it to be used in risotto.
Occasionally, if I have a few odd pieces left, I can add them to a stir-fry, but only rarely.
He’s a bit of a purist when it comes to his favorite vegetable, and I, being the benevolent spouse that I am, allow him total control on asparagus decisions.
Everyone should have something that is theirs alone, right?
I wanted green – I opted for broccoli.
And green garlic….
Chicken and Broccoli Risotto
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 3 shallots, chopped, divided
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- 1 chicken breast, boneless, skinless, cut into bite-size pieces
- 4 green garlic, trimmed, sliced, including dark green
- 1/3 – 1/2 head of broccoli, about 1 1/2 cups of florets with stem
- 1/3 cup green olives, sliced
- 2 tsp parsley
- 1 tbs olive oil
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat butter; add the half the shallots and sauté until transparent.
- Add 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 1/4 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.
- Stir in the Parmesan, olives and chicken/broccoli mixture.
- Spoon into a bowl or risotto platter and serve.
- When the stock for the risotto is boiling, drop in the broccoli and simmer 5 minutes.
- Remove with a slotted spoon and set aside.
- Heat oil in a medium skillet. Add remaining shallot, green garlic, and sauté until tender.
- Add chicken and sauté until cooked through.
- Add parsley, broccoli, cover and keep warm over low heat until needed.
We’ve had a pretty spring.
This is the view of the wisteria from my studio window:
The forsythia, in the lower corner, was still blooming as well.
Between me, in the fall, and mon mari this spring we did some serious trimming to and around the fig trees.
We could finally see the iris:
And the pinks:
Do they have another name? Everyone I know calls them ‘pinks’.
The last of the tulips:
Spring is so much prettier than fall – but in spring I know I have 7 months of work in the vegetable garden to look forward to.
In fall I look forward to a 5 month break.