This risotto is bright and light! It features a few great spring vegetables; peas, asparagus and green onion. The protein is a simple seasoned, baked chicken. The creaminess of risotto is a result of the broth absorbing into the rice (almost like magic) and a little bit of grated vegan Parmesan.
Recipe by the lovely Laura from The Zillenial Cook!
This recipe uses our Organic Arborio Rice!
1/2 white onion, diced
1 tbsp, garlic, minced
1/2 cup, dry white wine (i.e sauv blanc)
Salt and pepper
1 tsp, dried thyme
4 tbsp, vegan butter
5 cups chicken broth, warmed
2 cups, Arborio rice
1 pkg, asparagus, chopped
1 cup, frozen peas
2 tbsp, green onion, chopped
1 cup, arugula
1 cup, grated vegan Parmesan
4 chicken breasts
- Score the breasts three times to create “slices”
- season with: garlic powder, Italian seasoning, fresh oregano, salt & pepper
Notes: can substitute the chicken broth for vegetable broth, and leave out the chicken or replace with tofu for a vegan/vegetarian alternative.
Preheat oven to 350
Place 4 chicken breasts in a square baking dish. Drizzle with olive oil and season with your spices and fresh oregano. Bake in oven for 1 hour or until fully cooked through.
In a medium sauce pan, bring your broth to a simmer and then set on very low heat to keep warm.
Steam your vegetables using your preferred method (I used a steamer basket in the microwave)
In a Dutch oven or large high-sided saucepan. Heat 2 tbsp of olive oil. Once oil is slightly bubbled, add your chopped onion, cooking until fragrant. (About 2-3 minutes)
Add your 2 tbsp butter, garlic, thyme, salt & pepper. Cooking again until fragrant. (about 2-3 minutes)
Add your rice, and cook with the garlic and onions until rice is coated with butter and slightly toasted.
Deglaze your pan by adding your wine. Continue stirring and cooking until the wine has evaporated and absorbed into the rice.
Now begin adding in your chicken broth,
1/2 cup at a time. Stirring continuously and until it is mostly absorbed into
the rice. This process will take 18-20 minutes. Reserve 1/4 cup of broth.
Add your vegetables and green onion to your rice. Stir to combine. Add other 2 tbsp of butter, and reserved broth. Stir continuously until absorbed
Add your arugula and stir until wilted. Once arugula has wilted, stir in your Parmesan, stirring until melted.
Serve with your chicken and topped with more salt & pepper, Parmesan and some parsley.