RISOTTO AL AVGOLEMONO


Nothing says LOVE like Risotto - at least in our house.

I should post about Vitamin L, and cooking with my secret ingredient: LOVE. I'll do that on another day. Remind me to do that, will ya? ♥

So, my little doodle-bug, Jack, is under the weather. It happens, but thankfully not often. My son requested that I make him 'lemon chicken soup" the other day. He said he knew it would make him feel much better. As he looked at me with his big eyes and slightly flushed cheeks, how could I refuse him such a request?

But I didn't have all the ingredients in the house, and I wasn't dragging my sicko kid out to the store.

I had to do what I do most of the time, and that is IMPROVISE. What he got was a lemony chicken carb comfort dish with some added nutrients, and he was happy. Which in turn, made me happy.

RISOTTO AL AVGOLEMONO

INGREDIENTS:

1 cup Arborio Rice

2 cups Chicken Stock

1/4 cup diced onion

2 - 3 Tablespoons Olive Oil

Splash of white wine

1 Organic Boneless Skinless Chicken Breast

2 heads of Broccoli, organic, cut into small florets

16 - 20 grape tomatoes, quartered if large, halved if small

1/4 cup Parmesan

1/4 cup Almond Milk

1 - 2 Tablespoons Lemon Juice

1/2 Tablespoon Thyme

Salt and White Pepper

DIRECTIONS:

Heat Stock

In a medium sized heavy bottom pot, saute your onions until translucent.

Add in your Risotto and stir to coat.

Deglaze with your wine - allowing it to cook for about 2 minutes.

Add in about 1 teaspoon sea salt.

Begin adding in your hot stock. I add half in to start, and then continually add in more as it is absorbed into the rice. Continue cooking in this manner until most of the stock is incorporated and absorbed and rice is tender BUT NOT MUSHY. It should still have the slightest BITE to it.

In the interim, I steamed my chicken breast and broccoli in a bamboo steamer. I sliced the chicken breast in half to speed cooking time. I steamed it alone until it was almost completely cooked, then added in the broccoli and cooked it for about 3 - 4 minutes.

Remove the chicken breast and cut into medium diced cubes.

Season your risotto with the Thyme and White Pepper.

Add in the chicken, broccoli, and tomatoes.

Adjust thickness with almond milk.

Add in the parmesan cheese.

Add in the lemon juice.

Serve. Great with a garden salad.

CLICK TO PRINT

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