Spring vegetable risotto
Experience the fresh flavors of the season with our Spring Vegetable Risotto. This delightful recipe features tender chicken breasts, vibrant peas, crisp asparagus, and aromatic onion and garlic, all simmered in savory chicken gravy and white wine. Perfectly cooked white rice is blended with grated parmesan for a creamy, satisfying dish that's ideal for any springtime meal. Easy to make and bursting with wholesome ingredients, this risotto is sure to become a family favorite.
- 20 Apr 2024
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Spring vegetable risotto is a delightful and creamy dish that combines the fresh flavors of seasonal vegetables with the rich taste of white wine and chicken gravy. Not only is it a treat for the taste buds, but it also makes for a hearty and satisfying meal. Follow these steps to cook a perfect spring vegetable risotto that will impress your family and friends.
Ingredients:
Instructions:
- Slice the chicken breasts into bite-sized pieces.
- Dice the onion finely.
- Mince the garlic cloves.
- Trim the asparagus, then cut into 1-inch pieces.
- Heat a large pan over medium-high heat and spray lightly with cooking spray oil.
- Add the chicken pieces and cook until browned on all sides and cooked through. Remove from the pan and set aside.
- In the same pan, reduce heat to medium, and add the diced onion. Cook until translucent, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant.
- Add the white rice to the pan with the onions and garlic. Stir well to coat the rice with the oil and let it toast for 2-3 minutes.
- Pour in the white wine and cook until the wine has mostly evaporated.
- Gradually add the chicken gravy, one cup at a time, stirring frequently. Wait until each cup is mostly absorbed before adding the next. Continue this process until the rice is creamy and al dente, which should take about 20-25 minutes.
6. Add Vegetables & Chicken:
- When adding the final cup of chicken gravy, add the asparagus and peas to the risotto.
- Stir in the cooked chicken pieces and cook until the vegetables are tender and the chicken is heated through, about 5 minutes.
- Stir in 1 tablespoon of water to loosen the risotto if it's too thick.
- Season with salt and pepper to taste.
- Remove from heat and stir in the grated parmesan cheese until well combined.
8. Serve:
- Spoon the risotto into serving bowls and garnish with additional parmesan cheese, if desired. Enjoy your spring vegetable risotto!
Tips:
- Preparation: Ensure all ingredients are prepped and measured before starting to cook. This will make the process smoother and more enjoyable.
- Stirring: Frequently stir the risotto to prevent it from sticking to the bottom of the pan and to help release the starch from the rice, making it creamy.
- Temperature: Cook the risotto over medium heat to ensure even cooking and to prevent the rice from becoming mushy or undercooked.
- Liquid: Add the chicken gravy gradually and allow the rice to absorb the liquid slowly. This ensures a perfectly creamy texture.
- Taste Test: Regularly taste the risotto to check the seasoning and the texture of the rice. Adjust the salt, pepper, and cooking time as necessary.
- Cheese: Add the grated parmesan cheese at the end to give the risotto a rich and creamy finish.
With patience and attention to detail, cooking a delicious spring vegetable risotto can be a rewarding experience. By following the steps carefully and incorporating these tips, you'll create a memorable dish that highlights the vibrant flavors of the season's freshest vegetables. Enjoy this culinary journey and savor every bite of your homemade risotto.
| Nutrition Facts | |
|---|---|
| Serving Size | 780 grams |
| Energy | |
| Calories 810kcal | 32% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 120g | 34% |
| Fiber 7g | 17% |
| Sugar 7g | 7% |
| Fat | |
| Fat 13g | 16% |
| Saturated 3.66g | 12% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 150mg | 27% |
| Vitamin B1 1.15mg | 96% |
| Vitamin B2 0.71mg | 55% |
| Vitamin B3 18mg | 119% |
| Vitamin B6 1.46mg | 86% |
| Vitamin B9 390ug | 96% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 13mg | 15% |
| Vitamin E 3.04mg | 20% |
| Vitamin K 80ug | 64% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.71mg | 0% |
| Iron, Fe 10mg | 88% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 50ug | 94% |
| Sodium, Na 1330mg | 89% |
| Zinc, Zn 3.64mg | 33% |
| Water | |
| Water 600g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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