Risotto With Chicken And Beet Greens Stalker
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 cups
Chicken Broth1 cup
Water1 small
Onion (chopped)3 tbsps
Olive Oil2 cups
Arborio Rice (*)1 cup
White Wine (dry)2 tsps
Wine Vinegar (red-)Directions:
1
In a saucepan bring broth and water to a simmer and keep at a bare simmer
2
Cut beet stems into 1/4-inch pieces and slice leaves thin
3
In a 4-quart heavy kettle cook beet stems and onion in 2 tablespoons oil over moderate heat until stems are tender, about 5 minutes
4
Add chicken and cook until opaque, about 2 minutes
5
Add remaining tablespoon oil and beet leaves and sauté over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated
6
Add rice to chicken mixture and cook, stirring constantly, 1 minute
7
Add wine and cook over moderate heat, stirring constantly, until absorbed
8
Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed
9
Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes
10
Remove pan from heat and stir in vinegar, grated Parmesan, black pepper, and salt to taste
11
In a saucepan bring broth and water to a simmer and keep at a bare simmer
12
Cut beet stems into 1/4-inch pieces and slice leaves thin
13
In a 4-quart heavy kettle cook beet stems and onion in 2 tablespoons oil over moderate heat until stems are tender, about 5 minutes
14
Add chicken and cook until opaque, about 2 minutes
15
Add remaining tablespoon oil and beet leaves and sauté over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated
16
Add rice to chicken mixture and cook, stirring constantly, 1 minute
17
Add wine and cook over moderate heat, stirring constantly, until absorbed
18
Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed
19
Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes
20
Remove pan from heat and stir in vinegar, grated Parmesan, black pepper, and salt to taste