We had leftover chicken from the grilled bird, so today's idea was a sudden craving for risotto. This recipe came out different because I had trouble getting the fresh wine open (I broke an opener on it *sighs*) so I didn't have it available for the deglaze. Honestly, I believe that's what made the recipe, in the end.
Garlicky Chicken & Broccoli Risotto
Shred remains of 1/2 roasted chicken (mix of white and dark meat). Set out 1/2 bag of frozen broccoli florets. Shred about 2 c parmesan cheese and set aside. Setup a pan with 3 cans of low sodium chicken broth, and let simmer, covered.
Heat saute pan and drizzle olive oil to coat the bottom. Scoop in 2 heaping tablespoons (I use soup spoons!) of minced garlic. Stir for about 30 seconds, then add 1 cup risotto and stir until translucent.
Deglaze the pan with about 1/4 cup rice wine vinegar. Add in two scoops of the heated broth, stir.
Add in the spices -- about 1/2 tsp each of dried thyme, dried rosemary, and about 1 tsp dried sage. Stir in.
Keep adding broth and letting simmer until it is absorbed, then repeat until all of the broth is gone. About halfway through add 1/4 cup white wine (like the Riesling reviewed earlier today). Before adding the last round of broth, stir in the broccoli and chicken -- it will heat through while the last round of broth is simmering to done.
When all broth is absorbed, stir in 1/4 cup butter until melted. Stir in parmesan cheese, and add freshly ground pepper to taste.
Makes four main servings.
Posted by Deb Atwood at May 9, 2005 07:59 PM | TrackBack