Risotto - Chicken, Squash, Apples, Pecan
Source of Recipe
Kings Cooking School, my cousin
List of Ingredients
- 2 Tablespoons unsalted butter
- 1 boneless chicken breast, sliced into thin strips
- 5-6 Cups chicken stock
- 2 Tablespoons unsalted butter
- 1 cup white wine
- 1 Tablespoon oil
- 1/3 cup diced granny smith apple, 1 apple
- 1/3 cup grated Parmesan cheese
- 1/2 cup defrosted frozen green peas
- 1/3 cup toasted and chopped pecans
- 1 1/2 cups Aborio rice
- 1/3 cup minced onion
- 2 plum tomatoes, peeled, seeded and chopped
- 2 cups grated acorn or butternut squash
- 1 Tablespoon unsalted butter
Instructions
- Heat the butter in a skillet over medium heat. When it begins to foam, add the chicken and saute for 5-7 minutes until the meat is tender and cooked through. Set aside.
- Toast the pecans. Cool, chop, and set aside.
- Bring the broth to a steady simmer in a saucepan on top of the stove.
- Heat the butter and oil in a large saute pan over medium heat. Add the onion and saute for 1-2 minutes until it begins to soften.
- Add the tomatoes, squash, apple, and 1 cup of water and cook for 10 minutes, until the water is evaporated and the squash and the apples are almost tender.
- Add the rice to the tomato mixture and stir for 1-2 minutes, making sure the grains are well coated. Begin adding wine, then simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. When rice is tender, add remaining butter, cheese and peas. Sprinkle with toasted pecans and serve.
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