Spicy Sweet Pea Risotto With Chicken And Kale Recipes

SWEET PEA RISOTTO

Steps:

• Grate Parmesan into small bowl and set aside; transfer rind to small pot. Add pea pods (or 1 cup frozen peas) and 5 cups water; bring to a boil, then simmer 10 minutes. Strain, discard solids and return pea stock to pot; keep warm on low. In blender, puree 1 cup each peas and pea stock until smooth.
• Melt 2 tablespoons butter in large saucepan on medium. Add shallot and 1/4 teaspoon salt and cook until tender, about 2 minutes.
• Add rice and cook, stirring to coat and toast, about 5 minutes. Add wine and simmer until nearly evaporated, 2 to 3 minutes.
• Add stock, 3/4 cup at a time, stirring often until nearly absorbed before adding more. Stir in pea puree and simmer until rice is nearly tender, about 5 minutes. Stir in remaining peas.
• Remove risotto from heat. Finely grate zest of lemon and squeeze juice from 1 lemon half into risotto, then stir in grated Parmesan and remaining 2 tablespoons butter.
• Squeeze juice of remaining lemon half into bowl; toss with pea shoots, olive oil and salt and pepper to taste. Serve over risotto.

RISOTTO WITH BACON AND KALE

Steps:

• Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
• In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
• Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
• Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

SPICY SWEET PEA RISOTTO WITH CHICKEN AND KALE

Steps:

• Place water or stock in pot on stove to warm. Heat skillet over med-high heat until hot. Add 2 tbsp evoo and swirl to coat pan. Add chicken and pinch of salt. Saute 5 min, until chicken pieces have slightly browned. Remove chicken from pan with slotted spoon and reserve on plate. Add remaining 1 tbsp of evoo and 1 tbsp butter to pan. When foam from butter subsides, add onion, saute for 3 min until translucent. Add sweet potato, ginger root, salt. Saute sweet potatoe for 3-5 min, until browned. Add 1/4 c stock and stir while scraping brown bits from pan. When almost all liquid is gone, add 1/4 c of stock. Continue to add liquid after previous addition has evaporated until sweet potato is almost tender. With the last addition of liquid, add the cooked chicken, stirring together. Cook until sweet potato has a little bite but is not mushy, about 12 minutes. Remove from head, add kale, and mix well. Top with cheese and serve.

SWEET PEA AND SCALLOP RISOTTO

Steps:

• Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
• Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
• Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.

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.

CHICKEN PEA & LEMON RISOTTO

Steps:

• Heat the chicken stock in a separate pan on low heat.
• Microwave the peas until cooked, set aside.
• Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
• Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
• Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
• Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
• Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
• Serve immediately.

BAKED RISOTTO WITH GREENS AND PEAS

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

ROAST CHICKEN & PEA RISOTTO

Steps:

• Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
• Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.