Chicken & Asparagus Risotto; spring

This is the best and longest asparagus season in recent memory.

I suppose that means I should be thankful for the cool, wet spring.

I’ll work on that….

At the moment I’m almost ready to give up the asparagus for a few warm, sunny days.

Almost…..

Click here to Pin Chicken & Asparagus Risotto

Chicken & Asparagus Risotto

Print Recipe

In Italy, risotto is served in a flattish bowl with a spoon. Do not over-cook it. Remove from heat when there is still visible liquid. It will continue to absorb it and by the time it gets to your plate / bowl it will be perfect.
You do not need to stir constantly

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Risotto

Ingredients

Scale 1x2x3x

• 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 broth
• 3 green onions, trimmed, sliced, including dark green, about 1/3 cup
• 1 tbs butter
• 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
• Condimenti:
• 1 chicken breast (6oz, 180gr), boneless, skinless, cut into bite-size pieces
• 8oz (240gr) asparagus, cut into 1 1/2″ lengths
• 3 green garlic, trimmed, sliced, including dark green, about 1/3 cup
• 2 tsp minced fresh tarragon
• 1 tbs olive oil

Cook Mode Prevent your screen from going dark

Instructions

• Heat chicken broth and keep hot over low heat.
• In medium sauce pan heat butter; add the green onions and sauté until tender.
• Add rice and sauté, stirring, for 1 – 2 minutes, until rice has white center.
• Add white wine and stir.
• Start condimenti.
• When wine is almost absorbed add a 1/3 cup of broth, stir.  (No need to stir constantly but do stir from time to time.)
• When broth 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 broth 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 and condimenti
• Spoon into a bowl or risotto platter and serve.
• Condimenti:
• Heat oil in a medium skillet. Add green garlic, asparagus, and sauté 5 minutes.
• Add chicken, and sauté until cooked through and asparagus is tender.
• Add tarragon, cover and keep warm over low heat until needed.

Notes

If chicken is done and asparagus needs more time, add a few tbs chicken broth, cover, and simmer, low heat until needed.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 646
• Sugar: 4.4 g
• Sodium: 1592.6 mg
• Fat: 24 g
• Saturated Fat: 10.4 g
• Trans Fat: 0 g
• Carbohydrates: 57.5 g
• Fiber: 2.9 g
• Protein: 39.3 g
• Cholesterol: 104.5 mg

Asparagus, Pea, & Veal Risotto is another favorite.

It’s spring.

When we lived in Andorra, people left the mountains to go anywhere else during May. It was the worst month of the year, weather-wise. It could go from blistering hot to snow in an afternoon and it seemed like it rained every day.

This spring, here in the south of France, reminds me a lot of an Andorran spring.

Today started out cloudy. The sun came out around noon. I checked the mud in the potager and it was workable.

I grabbed my tools and went out to finish planting.

I was close to finishing when a thunderstorm blew in and it rained.

An hour later it was sunny.

An hour after that there was another thunderstorm.

Luckily my potager is not far from the house.

Maybe tomorrow will be better.