- 6
Ingredients
- 4 cups chicken broth
- 1/2 lb fresh asparagus spears
- 3/4 lb skinned and boned chicken breasts, cut into 1 inch strips
- 1/2 tsp herbes de Provence
- 1 1/4 tsp salt, divided
- 3 tbs butter, divided
- 2 tbs olive oil, divided
- 2 medium zucchini, thinly sliced into half moons
- 1 medium onion, finely chopped
- 2 1/2 cups uncooked Arborio rice (short grain)
- 1 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated fontina cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp pepper
- Garnish; shaved Parmesan cheese
Preparation
Step 1
1. Bring chicken broth and 4 cups water a simmer in a large saucepan over low at. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
3. Melt 2 tbs butter with 1 tbs olive oil in a Dutch oven over medium-high heat; add chicken, and saute 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
4. Melt remaining 1 tbs butter in Dutch oven; add zucchini, onion, and asparagus, and saute 3 minutes or until tender. Remove vegetables; cover and keep warm.
5. Saute rice in remaining1 tbs hot oil in dutch oven over medium-high heat 1 min:. Reduce heat to medium. Add wine and remaining 1/2 tsp salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
6. Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.