Asparagus and chicken risotto

Rhubarb is coming to the season so I have to finish my “asparagus trilogy” and to focus on this sweet and sour treat.
My last asparagus recipe for this year will be asparagus risotto with chicken. It’s quite convenient and stylish recipe which can be made in vegetarian version as well – just substitute chicken stock with vegetable stock and don’t use chicken meat (or use button mushrooms). (🇸🇰 slovenský preklad nájdete za anglickým textom).


Ingredients (make aprox 4 portions)
500g of green asparagus
500g of chicken breast (cooked in 1l of salted water with root veggies)
1l of chicken stock (you will get it from cooking the chicken)
1 middle sized onion, minced
2 gloves of garlic, minced
400g Arborio or Carnaroli rice
3 tbs of cooking cream
1 glass of dry white wine
salt, black pepper, parmigiano for serving
Directions
1. Cook the asparagus. Cut woody ends, peel the stalks and cook in a salty water for 5-7 minutes. Cool the stalks in a very cold water. Cut the heads and set aside. Mix the stalks in the mixer until smooth texture, set aside.
2. Fry minced onion and garlic on the pan with olive oil until they become soft, stirring continuously, add unwashed rice, mix to combine and fry on a big enough heat for a few minutes until rice becomes clear.
3. Add a glass of wine to the pan, decrease heat to medium and wait until wine boils down. Then start to add stock by small portions, the stock should cover the rice for a few millimeters. Stir the rice after adding every new portion of stock. Don’t overcook the rice, it should be “something in a middle” between al dente and rice pudding (at least for me, I don’t like totally liquid risotto).
4. When the rice is cooked, add mixed creamy asparagus, cooking cream and finely sliced chicken breast. Mix to combine and season with salt and pepper.
5. Serve warm with asparagus heads and parmigiano.
And now good buy asparagus, I will miss you, but rhubarb recipes are waiting.

🇸🇰 Špargľové rizoto s kuracím mäsom
Ingrediencie (na približne 4 porcie)
500g zelenej špargle
500g kuracie prsia (varené v 1l osolenej vody s koreňovou zeleninou)
1l kuracieho vývaru (ktorý zostane z varenia kuracích prs)
1 stredne veľká cibuľa, nesekaná najemno
2 strúčiky cesnaku, pretlačené
400g ryža (Arborio alebo Carnaroli)
3 pl smotany na varenie
1 pohár suchého bieleho vína
soľ, čierne korenie, parmezán na servírovanie
Postup
1. Pripravíme špargľu. Odkrojíme drevnaté konce, ošúpeme stonky a 5-7 minút varíme v slanej vode. Stonky nasledovne ochladíme v studenej vode. Hlavičky odkrojíme a odložíme. Stonky rozmixujeme v mixéri do krémovej textúry.
2. Orestujeme cibuľu a cesnak na panvici s olivovým olejom, až kým cibuľa nebude mäkká. Potom pridáme neopláchnutú ryžu, premiešame a niekoľko minút pečieme na dostatočne silnom ohni, až kým ryža nebude sklovitá.
3. Pridáme pohár vína, znížime teplotu na strednú a počkáme, kým sa víno vyparí. Potom začneme pridávať vývar malými porciami, vývar by mal prekryť ryžu o niekoľko milimetrov. Ryžu premiešame po pridaní každej novej porcie vývaru. Ryžu nesmieme prevariť, mala by byť niečo medzi al dente a ryžovým pudingom (aspoň pre mňa, nemám rád úplne kašovité rizoto).
4. Keď je ryža uvarená, pridáme rozmixovanú špargľu, smotanu na varenie a najemno nakrájané kuracie prsia. Premiešame a v prípade potreby okoreníme.
5. Rizoto podávajte teplé so špargľovými hlavičkami a parmezánom.

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