|2 servings||calories per servings 640||protein serving 45 g||carbs per serving 65 g||total fat per serving 23 g|
Cool, late autumn evenings call for cozy suppers just like this one. Elegant and comforting, this buttery risotto is complemented by Parmesan and earthy mushrooms for weeknight meal that feels just a bit fancy. Quick and easy oregano-herbed chicken makes it all the more satisfying.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||7 g|
• Pick and chop parsley and oregano leaves, reserving stems.
• Remove and reserve any tough mushroom stems. Thinly slice caps and tender stems.
• Peel and mince shallot.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• In a saucepan over high heat, combine 3 3/4 cups water, bouillon cube, parsley stems, oregano stems and tough mushroom stems.
• When the liquid starts to boil, reduce heat to low.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is hot add chicken. Cook without disturbing until browned on the bottom, 2-3 minutes. Flip and cook until chicken is opaque all the way through and browned on the second side, 1-2 minutes more.
• Transfer chicken to a bowl, and sprinkle with herbs. Cover, and set aside.
• In same pan, add 1 teaspoon cooking oil. Add mushrooms in a single layer. Cook without stirring until mushrooms begin to brown on the first side.
• Stir and cook until mushrooms are brown all over. Transfer to plate with chicken.
• Reduce heat to medium, and add 1 teaspoon cooking oil. When oil is hot add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
• Add rice, and stir to combine. Add cooking wine and cook, stirring, 1 minute.
• Remove/strain out of the broth herb and mushroom stems. (You can also just avoid adding them to the risotto).
• To the rice, add 1/4 cup broth. Cook, stirring vigorously, until liquid is almost fully absorbed. Repeat this step until you’ve used all the broth and the rice is tender but still firm (“al dente”).
• If you’d like the rice more tender, add a bit of warm water, and cook until it is absorbed.
• Stir in sautéed mushrooms, along with any resting juices.
• Thinly slice chicken against the grain.
• Remove risotto from heat. Stir in butter and half of Parmesan. Taste and adjust seasoning as desired with PeachDish Salt.
• If risotto is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir.
• Divide risotto between 2 bowls.
• Top with sliced chicken and remaining Parmesan. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...