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Sweet Pea and Prosciutto Risotto with Carved Chicken

Sweet Pea and Prosciutto Risotto with Carved Chicken

Risotto:
2 cups low sodium vegetable broth
1 ¼ teaspoons olive oil
¾ cup Arborio rice
¼ cup diced yellow onion
2 tablespoons iced shallots
3 ounces julienned Prosciutto
1/3 cup white wine
1/3 cup grated parmesan cheese




English Pea Puree:
1/8 teaspoon olive oil
1 tablespoon chopped yellow onion
1/8 teaspoon kosher salt
¾ cup frozen green peas
½ cup water

Herbed Grilled Chicken Breast:
2 tablespoons fresh chopped basil
1 teaspoon fresh chopped rosemary
2 teaspoons fresh chopped chives
2 teaspoons fresh thyme
¼ teaspoon ground black pepper
1 ½ pounds boneless skinless chicken breast
2 teaspoons olive oil

English Pea Puree:
Heat sauce pan over medium heat; lightly mist with olive oil spray.  Add onions and cook for 3 minutes or until onions are soft.  (If pan becomes too dry add water a tablespoon at a time until onions are soft.)  Season with salt; add peas and cook 3 more minutes.  Add water and bring to a boil; reduce heat and simmer for 5 minutes. 

Carefully ladle hot peas and liquid into blender and puree until very smooth; set aside. 

Herb Grilled Chicken Breast:
In a large bowl toss chicken with olive oil, pepper and herbs.  Grill the chicken breast to an internal temperature of 165 degrees; set aside keeping hot.


Risotto:
Pour vegetable broth into a medium sauce pot; bring to a boil then reduce heat to keep warm.

Heat a large skillet over medium heat; mist with olive oil then add onions, shallots, and prosciutto and sauté 2-3 minutes.  Stir in rice to toast, coating well with onions and olive oil.  Stir continuously until onions are translucent, about 5-7 minutes. (Do not brown.  If more moisture is needed add one tablespoon of stock.)

Stir in white wine then cook until reduced to about 1 tablespoon.

Add vegetable broth (about ½ cup at a time) and reduce heat to slow simmer to allow rice to absorb broth.  Repeat cooking rice in this manner for about 13-15 minutes.  Fold in pea puree and grated parmesan cheese.  Place risotto on serving platter and top with sliced herb grilled chicken.  Makes 6 servings.

Per serving: Calories 442, Fat 14 g, Saturated Fat 4 g, Protein 39 g, Carb 39 g, Cholesterol  89 mg,  Sodium 623 mg, Fiber 7 g

 

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