Hi everybody! Today it’s time for another recipe post that I hope you guys will try, because it’s our very favorite risotto! I actually invented this combination myself once when these ingredients just happened to be in my fridge on a Sunday evening, and it’s become a classic around here. It’s got the comfort-food-feel of any risotto, but there’s lots of veggies and lean meat so it’s not as sinful as your usual creamy version.
Ingredients (for 2):
– Risotto rice (ca. 125 g per person)
– Vegetable broth (ca. 1 litre)
– 1 glass of white wine or cider or sparkling wine
– 1 big onion and two garlic cloves, finely chopped
– 2-3 Carrots, finely chopped
– 1/2 package of green asparagus, cut in 2cm-long pieces
– 1/2 package of mushrooms
– 2 small chicken breasts
– Parmesan cheese (for fresh grating)
– 2 slices of Parma ham per person
Stir-fry the chopped onions, garlic (I never press garlic) and the carrots in a bit of olive oil until slightly golden. Then add the risotto rice and stir for another minute or two. Then deglaze it with the white wine. After another minute, turn down the heat to medium. Add a quarter of your hot vegetable broth plus some spices (paprika, herbs, salt and pepper) and stir. You’ll see the risotto absorbing the liquid, so keep adding more water as needed and keep stirring at least once every 1-2 minutes. The risotto needs about 20min in total, which you will need for the other steps.
I forgot to photograph this, but before stir-frying the asparagus as shown in the picture below, I boil the pieces in salt water for about 5-7 minutes. While those are cooking, I stir-fry the chicken in a little bit of salted butter or olive oil and some spices (chicken spice, paprika, pepper, etc.). Then I add the asparagus for the last 3 minutes.
Once the chicken is done, I add the chicken-asparagus mix to the risotto and mix everything together. I keep the other pan to quickly stir-fry the mushrooms, just so that they also get a bit of roasted flavor and don’t become mushy as they would in the liquid. I only add them at the very end.
Once you’ve added the mushrooms, freshly grate parmesan cheese on top (as much as you like). Stir it in well, it will give a great creaminess and saltiness to the dish.
Last but not least, fry some slices of parma ham until they’re nice and cross so that I can brittle them on top for extra flavor and as decoration. It’s the same as making bacon for breakfast, just that the parma ham is leaner and becomes more crispy. Parma ham works really well with chicken, you should also try wrapping chicken breast in parma ham once. You’ll see below I’ve used our Teppanyaki iron griddle which is perfect for it, but you can easily use a non-coated pan. Do NOT add oil or butter, the ham contains enough fat so if you add more, it won’t come out crispy.
And here we go! Pair with a Pinot Grigio and you’re all set for a lovely meal. I usually make more to have leftovers, since it’s a great dish to quickly warm up for lunch the next day. I hope my explanations are easy to understand and repeat, but if you have any questions at all, let me know in the comments and I’ll be sure to clarify. If you try my recipes, be sure to post on Instagram and use #SmEfood ! I’d love to see your creations! xo