6 oz thick asparagus spears weighed after trimming bottoms
4 to 6 oz chicken breast
1/2 lemon juiced and zested, use half the zest
1 Shallot
3 oz mixed baby bella and oyster mushrooms, or favorite
kosher salt
Olive oil
Instructions
Read entire recipe before beginning, the
chicken cooks as the rice as being stirred.
Rinse and dry fresh herbs and vegetables.
Prepare your mise en place, Juice and zest
lemon, pick and chop
parsley and oregano leaves, reserving stems.
Remove any tough mushroom stems and reserve;
thinly slice caps and tender stems. Peel and
mince shallot. Trim off asparagus ends and cut
into 1 inch pieces. Bring chicken to room
temperature and season with 1/4 tsp seasoned
salt. In a saucepan over high heat,
combine 4 cups water, bouillon cube,
parsley stems, oregano stems, and tough
mushroom stems. When the liquid starts to boil
turn off the heat, but keep hot on the stove.
Preheat oven to 400. Place asparagus on a baking
sheet and toss with one tsp olive oil and sprinkle
with kosher salt. Roast for 10 minutes. Remove
from oven and set aside.
Add 1 teaspoon cooking oil to skillet, heat to
medium high. Add sliced mushrooms in a single
layer. Cook without stirring until mushrooms
begin to brown on the first side. Turn or stir
mushrooms, and cook until they are brown all
over. Transfer to plate. Reduce heat to
medium, and add remaining 1 teaspoon cooking
oil. When oil is hot add shallot. Cook,
stirring, until shallot begins to become
translucent, 2-3 minutes. Add rice, and stir to
combine. Remove pan from heat, add cooking
wine, and return to heat. Cook while stirring 1
minute. WHILE ADDING BROTH TO RICE, Heat a
skillet over medium high heat. Add cooking oil.
When the oil is shimmering add the chicken.
Cook without disturbing until browned, about 3-
4 minutes. Flip chicken, and cook until browned
on second side and cooked through 2-3 minutes
more. Remove chicken from the pan and set aside
to rest 2-3 minutes more. Dice chicken when
cool.
Add 1/4 cup broth to rice (you can
remove/strain out
the herb and mushroom stems, or just avoid
adding them to the risotto), and cook while
stirring vigorously until liquid is almost
fully absorbed. Repeat this step until you’ve
used all the broth and the rice is tender but
still firm (“al dente”). If you’d like the rice
more tender, add a bit of warm water, and cook
until it is absorbed. Stir in sautéed
mushrooms, asparagus and chicken. Remove
risotto from heat, and
vigorously stir in butter, lemon juice and half
the zest from the lemon, and half of Parmesan.
Taste, and adjust seasoning as desired with
PeachDish Salt. Sprinkle with remaining cheese. The finished dish
should be a
similar consistency to firm rice pudding. If it
is too stiff, stir in a little warm water. If
risotto is too cool or too thin, return pan
briefly to medium heat, and stir.
Originally Submitted
2/7/2018
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