You may also like
Categories:
chicken breast Arborio rice chicken broth white wine white onion clove garlic pumpkin pumpkin puree cremini mushrooms goat cheese butter ground cinnamon ground nutmeg kosher salt olive oil thyme
Viewed: 30 - Published at: 3 years agoIngredients
- 4, 7 oz. Airline Chicken breast
- 2 cups arborio rice
- 5-6 cups hot chicken broth, steeped with 1 clove and 1 cinnamon stick
- 1 cup white wine
- 1 small white onion, minced
- 1 clove garlic,chopped
- 1 small pumpkin, peeled and med dice (if pumpkins are N/A sub w/ acorn squash)
- 4 tbsp canned pumpkin puree
- 16 cremini mushrooms, quartered
- 1 bunch asparagus, trimmed on bottom
- 4 oz goat cheese
- 2 tbsp butter, cold
- 1 tbsp Ground cinnamon + 1 tsp
- 1/2 tsp ground nutmeg + 1 pinch
- Kosher salt and white pepper to season, as needed
- Olive oil, as needed
- 4 tbsp chopped fresh thyme or red orach
Method
- Bring a pot of salted water to a boil and let simmer on the back burner until ready to use.
- Preheat oven to 400 degrees
- Heat a medium pot, add olive oil and saute diced pumpkin.
- Add onions and garlic and saute to aroma.
- Add rice, saute until nutty aroma is released and starts to color, add cinnamon and nutmeg
- Deglaze with 1 cup white wine
- Let simmer and add 1 cup of stock at a time while frequently stirring
- Season chicken breast with salt and white pepper, cinnamon and nutmeg, set aside.
- Heat saute pan, add olive oil
- Sear chicken breast over medium heat until a golden brown crust forms, (approx 6 minutes)flip chicken and finish in oven (approx 9 minutes)
- Continue stirring rice and adding stock until it is tender,season with salt and white pepper, pumpkin will be breaking up slightly.
- There may be up to 1 cup of stock left. Risotto should be tender but not mushy.
- Finish with goat cheese and butter, chopped fresh thyme or red orach is a wonderful addition.
- Let risotto rest and remove chicken breast from oven, should be 165 degrees internally (juices running clear), let rest appox 5 minutes then slice against the grain on a bias
- Heat a medium saute pan,add olive oil, sear mushrooms
- Drop asparagus in boiling salted water til bright green and tender (approx 5 min depending on thickness of stalk)
- Deglaze mushrooms with 1/4 cup white wine and season with salt and white pepper, finish by adding asparagus to mushrooms and adding 1 tbsp butter, toss to coat. Season with a pinch of salt
