Thursday, May 13, 2010

Spring Chicken and Risotto

  Spring is here, though it feels like summer already. Although we haven't had much in the way of April showers, we do have May flowers. Something to smile about after a rough week.
  You may have noticed that we've been participating in the I Heart Cooking Club challenge lately. We are going to be participating in more challenges as we go along. Starting this week we will be joining Reeni at
Cinnamon Spice and Everything Nice forSide Dish Showdown which is featuring Spring Vegetables for the month of May. Also, we will be joining Ivonne at Creampuffs in Venice for Magazine Mondays . You can visit their home pages and read about these wonderful challenges by clicking on the appropriate links.

That being said, I am sending this lovely recipe for Risotto with Spring Greens over to Reeni for the Side Dish Showdown and Ivonne for Magazine Mondays. Michael was making simple herb roasted chicken with the herbs we grow in our garden, so I wanted something to compliment it. I thought this risotto I had marked in the June 2009 issue of Oprah Magazine sounded perfect.

Minimal ingredients. Arborio rice, boullion, spinach, shallot, green onion, Parmesan cheese, olive oil, butter and salt.

Start by heating your stock in a small sauce pan. In another pan saute shallot in olive oil until soft. Add rice and saute, stirring to coat with the oil, 2 to 3 minutes. Pour a ladleful of hot stock into the rice mixture and stir until stock is absorbed. Continue doing this, 1 ladleful at a time for approximately 14 minutes. Stirring all the while until the rice becomes creamy. Then add your greens and continue to add the stock for another 2 minutes. Add butter and salt.

I topped this with fresh scallions.

A variety of fresh herbs from our garden was mixed with extra virgin olive oil.

Then brushed under the skin.

And on top of the skin.

So simple, yet so delicious.

Risotto with Spring Greens
Adapted from Oprah Magazine June 2009

8 cups unsalted chicken stock, preferably homemade(I made vegetable stock from a base-see photo)
3 Tbsp. olive oil
1 shallot, chopped
2 cups Italian Arborio or carnaroli rice
2 cups chopped fresh spring greens, such as spinach, chard, turnip greens, or arugula
4 ounces prosciutto, diced into 1/4-inch pieces (I omitted)
1 Tbsp. butter
1/2 tsp. sea salt
Freshly ground pepper
Pecorino Romano or Parmesan cheese, grated


Add chicken stock to a pot and bring to a simmer.
Heat olive oil in a large, heavy pot over medium-high heat. Sauté shallot until just soft. Add rice and sauté, stirring frequently, 2 to 3 minutes.
Pour a ladleful of hot chicken stock into the mixture; stir constantly until the stock evaporates. Pour another ladleful in and stir until stock is absorbed. Keep doing this for 14 minutes longer. Add just enough hot chicken stock each time to keep the rice from sticking. Slowly, the rice will become creamy.
After that 14 minutes, when the rice is getting softer but is still not entirely cooked in the center, add greens. Continue adding stock for another 2 minutes, then add prosciutto. Stir another minute and continue adding chicken stock until the rice has just the right texture: Each grain should retain its shape, but the overall risotto should have a velvety creaminess. Add butter and salt.
Season to taste with pepper, and serve with lots of grated cheese.
Makes 4 Servings
Note: I cut this recipe in half

Michael, Whiskey Willie (mom and dad's baby boy on the left), and Angel.
(we hope to be adding Willie to our family in the near future)

We will forever miss them so.

Side Dish Showdown Blogger Event

Risotto with Spring Greens

A deliciously light spring risotto.

See Risotto with Spring Greens on Key Ingredient.

Risotto With Spring Greens on Foodista
Michael and Carla


  1. Hi. Your chicken and risotto sounds wonderful. I have never tried to make risotto (a little intimidated by it), but maybe I will try now. Great tutorial and pictures. Thanks!

  2. Great post. Well-written, informative instruction.

    The risotto looks like a winning dish...If I were judging. Good luck, hope you bring them home.


  3. Thanks for sending your delicious risotto to the Showdown! It is perfect alongside your herby chicken. And will be a great addition to the round-up.

  4. Chicken and risotto sound great together. Looks so rich, flavourful and delicious.

  5. I just saw risotto on Lake Lure Cottage Kitchen's blog. I've never taken the time to make it myself. Maybe I'm too lazy to stand that long; I don't know. But you and Penny are slowly convincing me I should give it a try.

    Good luck in the showdown.

  6. I love a good risotto, especially with these delicious spring greens! Sounds excellent.

  7. Love risotto!!! This looks creamy and sounds delicious.

  8. Mmm...looks creamy and delicious. I like it.

  9. This looks soo good! I think I just found tonights dinner!

  10. Your risotto looks wonderful and so does the chicken. You're such a great team.

  11. I love risotto, and this looks super!

  12. I'm a big, big fan of risotto! It looks so creamy. Love it!

  13. The risotto looks creamy and wonderful....has been on my to-try list for long...wonderful pictures.


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