Chicken & Asparagus Risotto

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.



Ingredients.


Place your chicken breasts in a pot and add enough water to just cover. Bring to a boil, then reduce heat to medium-high and cook for 15-20 minutes, until cooked through.


Shred your chicken with two forks and set aside. It’s okay if it cools because it’ll heat up again when you add it to the rice. Toss with salt and pepper, if you like.


Dice your onion and mince your garlic, then saute with three tablespoons of butter until softened, about 5 minutes.


Add in the rice and cook until shiny, about another 3 minutes, stirring constantly over medium heat.


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.


When the rice is ready, add in the Parmesan cheese and stir until melted and combined. Season with salt and pepper to taste.


Then add in the asparagus and chicken and stir to combine.


Sprinkle with parsley for garnish and serve immediately.

Chicken & Asparagus Risotto
Serves: 6-8
 

Ingredients
  • 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

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

11 Responses

  1. Jen T. says:

    Good luck with the Teach for America interview! My friend thought about doing it, I think she said they asked her some questions about dealing with diversity issues, but they may have changed the interview process up a bit in the last couple years.

    This recipe reminded me of a really good version I had a couple years ago with a flaked white fish mixed in. Unfortunately, the tapas bar I was at has gone out of business… I might have to try re-creating it! Thanks for the inspiration!

  2. Memoria says:

    There’s nothing wrong with more risotto!! I need help with making it, so I appreciate the recipes and the step-by-step photos.

  3. Kate says:

    I’m a 2009 TFA corps member! Be yourself and be willing to talk about diversity, poverty,the achievement gap and relentless pursuit of goals (things people are sometimes too afraid to talk about in education).

    I’ve never had Risotto before but this looks delicious!

  4. I did Teach for America! I was a corps member before the phone interviews, but in my in-person interviews, they seemed to really be interested in hearing about:

    -LEADERSHIP – things that show you don’t need to just follow, but can start new projects, and are motivated to lead others (I can think of one . . . the blog!!)

    -OVERCOMING OBSTACLES – in any school placement with TFA, you will encounter obstacles. I think they wanted to see in my life where I’d already done so successfully.

    -CREATIVITY (once again, blog!!!)

    My personal school experience was overall very bad because of a lousy administration, and the obstacle was unfortunately too great for me — I left :( Very sad, because I LOVED my students, LOVED teaching, and felt TFA’s training program for getting us ready was nothing short of phenomenal. Best wishes for your interview!! Email me with any questions you may have!

  5. Joanna from Colorado says:

    So this has nothing to do with risotto, but I haven’t had access to my computer for, like, forever. I just saw your wedding pictures, and I wanted to wish you congratulations! It looked like lots of fun, I’m glad you didn’t have to worry about anything, and you looked beautiful.

    …looking forward to getting back to your blog. :)
    Later!

  6. Marinda says:

    You loved going to school and you did well. Your family supported your quest for education and you would like to take those lessons into the classroom. You are tech savvy and looking for challenges. You know it will be hard work, but that doesn’t scare you. How do I know all this, been to this site. You are talented and resourceful and could do very well in the classroom. What level are you thinking of teaching? I wish you luck.

  7. Melody Fury says:

    What a gorgeous asparagus recipe to celebrate spring’s arrival. Just want to let you know about an asparagus recipe contest that’s super simple to enter and offers gourmet prizes. Hope you’ll join us at Beet ‘n Squash YOU!

    Love, Mel

  8. alia says:

    I made this for dinner tonight and it was awesome. I love risotto and I love asparagus, and I had some cooked chicken that needed using up so this was the perfect way to do it. ^_^

    Thanks again for a recipe that worked great the first time :) (sometimes I have bad luck with blog recipes, like the time I tried three times to make pumpkin bread. ugh.)

  9. Sarah says:

    I just made this and it was soooo good! First time having risotto too (weird I know) Thanks for the fantastic recipe!

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