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    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


    1. 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.
    2. Toast the pecans. Cool, chop, and set aside.
    3. Bring the broth to a steady simmer in a saucepan on top of the stove.
    4. 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.
    5. 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.
    6. 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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