I have a phone interview for Teach for America on Friday! Does anybody who might have been in the program have any tips for the interview process? I’m really excited about the possibility of getting accepted into the program and teaching! Anyway, on to the food.
Yes, I just did a risotto recipe, but I had a big bag and I liked the bacon and egg risotto so much that I had to make it again! I wanted to go for something a bit different, though, and not make the exact same thing twice. I liked the idea of adding some vegetables into my meal because I often don’t eat enough of them, plus the asparagus went quite nicely with the Parmesan cheese. I shredded the chicken mostly because it’s really simple to make shredded chicken, and I like the texture of shredded chicken. I again used the carnaroli rice that I talked about in my previous post, as it was just as light, fluffy, and creamy. The whole meal came together very easily and, as this recipe makes a lot of risotto, we had it as leftovers the next night with a fried egg on top.
Add in the white wine and allow it to be absorbed by the rice. Add in 1/2 cup of the liquid, then stir until the rice has absorbed it, then add another 1/2 cup of liquid, stir until the rice has absorbed it, and continue for 18-20 minutes, until the rice is creamy, but still somewhat al dente and chewy.
While the rice cooks, steam your asparagus by cutting into 2-inch long pieces, rinsing with water, and then placing it in a pot with about an inch of water. Cover the pot and cook over medium-low heat for 8 minutes or so, until bright green but still a bit crunchy. Drain and set aside until ready to use.
- 2 lbs. skinless chicken breasts
- 1 bunch asparagus, cleaned and cut into 2-inch pieces
- 3 tablespoons unsalted butter, room temperature
- 1 onion, diced
- 3 cloves garlic, minced
- 2½ cups carnaroli or arborio rice
- 1 cup dry white wine
- 6 cups low-sodium chicken or vegetable broth
- 1½ cups Parmesan cheese, grated
- salt and pepper, to taste
- Place the broth in a pot and heat over low. Keep an eye on it and allow it to sit over low heat while you cook, as the liquid needs to be warm when you add it to the risotto.
- Place your chicken breasts in a large pot and add just enough water to cover. Bring to a boil, then lower the heat to medium-high and cook for 15-20 minutes, until cooked through. Remove from the water and shred with two forks, season with salt and pepper to taste, and set aside. Don’t worry about it cooling, it’ll be heated again when it’s added to the risotto.
- Place your butter, onion, and garlic in a large pot and saute until softened, about 5 minutes. Add in the rice and cook until shiny and glossy, about another 3 minutes. Add in the white wine and allow the rice to absorb it. When absorbed, add ½ cup of the warmed broth to the rice and allow it to be absorbed. When the rice has absorbed the ½ cup of broth, add in another ½ cup, allowing the rice to absorb it before adding in the next ½ cup. Do this for 18-20 minutes, until the rice is creamy and fluffy, but still somewhat al dente and chewy. You might have some leftover broth.
- While you cook the rice, steam the asparagus by placing it, cut into 2-inch pieces, into a pot with about an inch of water. Turn the stove to medium-low and cover the pot. Steam for 8 minutes or so, until bright green but still slightly crunchy. Drain and set aside.
- Add in the Parmesan cheese, then season with salt and pepper to taste (I personally did 1½ teaspoons of salt and 1 teaspoon of ground black pepper). Add in the steamed asparagus and the shredded chicken. Give everything a good stir and serve immediately. Serves 6-8.