Roasted Chicken Asparagus And Roquefort Risotto Recipes

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
• Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
• Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

ROASTED ASPARAGUS RISOTTO

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

RISOTTO WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
• Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
• Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
• Add prosciutto and sauté for 3 more minutes.
• Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
• Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
• Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
• Add reserved asparagus puree and stir until absorbed, about 3 minutes.
• Stir in the remaining butter, Parmesan and cream but do not return to the heat.
• * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.

SPRING PEA AND ROAST CHICKEN RISOTTO

Steps:

• Melt half the butter over medium-high heat in a large skillet.
• Add the shallots and garlic and sauté a few minutes.
• Add the rice and stir until the grains of rice are coated with butter.
• Add the wine and simmer, stirring, until most of the wine is absorbed.
• Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
• Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
• Stir in the chicken.
• Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
• Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
• Add the peas and herbs, add salt and pepper to taste.

PAN-ROASTED CHICKEN WITH END-OF-SEASON TOMATOES

Steps:

• In the morning, pour salt into a bowl large enough to fit chicken. Add a cup of tepid water and dissolve salt. Add chicken pieces, then cover with water. Refrigerate 8 to 12 hours, until ready to cook.
• Preheat oven to 375 degrees. Remove chicken from water and pat it dry. Place flour and more salt and pepper in a plastic bag. Add chicken pieces, two at a time, and shake to lightly coat them. Vigorously shake off excess flour and repeat with remaining chicken.
• Place a deep, ovenproof sauté pan over medium-high heat. Add oil and butter. When foam subsides, add chicken pieces, skin side down. Brown well, adjusting heat as needed, then turn and cook for 3 minutes. Add thyme sprigs and transfer pan to oven. Roast chicken, basting every few minutes.
• When chicken is cooked (20 to 30 minutes), transfer it to a platter and keep warm. Place pan back on stove, over medium heat. Add shallot and sauté one minute. Pour in sherry and boil, scraping up any pan drippings. Reduce until pan is almost dry, then add tomatoes and increase heat to high. Cook until tomatoes have broken down and juices have condensed, 10 minutes. It should be pulpy, not drippy. Taste and adjust seasoning, sprinkle with vinegar, then spoon sauce over chicken. Serve.

SPRING RISOTTO

Steps:

• Fill a large pot with water and season generously with salt. Bring to a boil. Add asparagus and cook for 90 seconds. Plunge asparagus into ice water to stop the cooking. Dry well and cut into 1/2-inch pieces.
• Put chives, tarragon leaves and parsley into a food processor. Add a pinch of salt and pepper. With machine on, add oil through feed tube. Purée until a coarse paste forms.
• Bring chicken broth to a simmer and add garlic. Place a medium-size saucepan over medium heat. Add enough oil to film the base. Add rice and stir to coat. Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
• Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed. Cook until rice is al dente, but quite loose. Discard garlic. Remove from heat, and stir in herb oil, then butter and asparagus. Spoon onto plates and shower with cheese.

ROASTED CHICKEN, ASPARAGUS AND ROQUEFORT RISOTTO

Steps:

• In a medium sauce pan over medium heat, bring stock to a simmer. Make sure to reserve 1/4 cup of heated stock for the end. Parboil trimmed asparagus in salted water for about 1-2 minutes until tender, then plunge in ice water to stop cooking. Drain and set aside. You can also quick steam in a microwave steamer for about 2 minutes. In a large heavy sauce pan over medium heat saute onion and garlic in oil until softened, about 3-4 minutes. Add rice. Stir until well coated with oil, onion and garlic (about 3 minutes). Add wine and stir until wine is almost completely absorbed. Start adding stock one ladleful at a time. Wait until stock is almost absorbed before adding another ladleful. Continue stirring rice until it has a creamy consistency and rice is almost tender (al dente), about 20 minutes. Add chicken and asparagus and another ladle of stock. Cook about 2-3 more minutes. Remove from heat. Add butter, cheeses and reserved stock. Salt and pepper to taste. Garnish with parsley and parmesan cheese. Serve immediately.