Chicken & Snap Pea Risotto (or Fancy Chicken & Rice)

classin' it up...

One of my husband's favorite foods is rice, more specifically, he loves risotto. So, I made this dish with him in mind. But, I also had to consider my featured ingredient - snap peas. Making a spring risotto with peas lead me to thinking about the classic dish chicken and rice. So, for this dish I made a "fancy" version and it's delicious!

Risotto is one of those things that intimidate people, but it really is easy to make. There are just three keys to being successful: 1) Know the correct ratio of liquid to rice, it is 3:1. 2) Heat the liquid, this is important as it keeps the rice cooking at a high temp, helping the rice absorb it. 3) Finally, allow the rice to absorb all of the liquid before adding more, this helps the rice release it's starches and you achieve the creamy texture of a well made risotto. So, be fearless, make this fancy chicken and rice. Here's how...

Ingredients - Serves 4-6
1 Box (32 oz.) Chicken Stock
2 T Unsalted Butter
1 Small Yellow Onion, diced
2 Carrots, pealed & diced
1 Clove Garlic, minced
8 oz. Sugar Snap Peas
Extra Virgin Olive Oil
1 1/2 C Arborio Rice
1/2 C White Wine
1/2 C Grated Parmesan Cheese
1 Rotisserie Chicken, white meat shredded
Kosher Salt & Black Pepper

Directions
Put the chicken stock plus 1 C water into a sauce pan. Heat over medium until warm, but not boiling. Keep warm.

As the liquid heats, cook the veggies. Heat a large, high-sided skillet over med-high. Add the butter, onion, carrots, garlic, and snap peas. Sauté until the onions and carrots soften, about 5 minutes. Remove the veggies to a plate.

Add 1-2 T extra virgin olive oil to the skillet and return to med-high heat. Add the rice to toast for a few minutes. Then deglaze with the wine. Continue to cook 1-2 minutes, or until the wine is completely absorbed.

Next, little by little, add the warm stock to the rice, stirring after each addition until it's completely absorbed. Repeat this process until all of the stock has been used up and the rice is creamy, about 20 minutes.

Stir in the cheese, veggies, and chicken. Add salt and pepper to taste. Then, plate the risotto and sprinkle with a little more Parmesan cheese. Serve immediately and enjoy!

Snap Pea & Asparagus Salad with Mustard-Dill Vinaigrette

spring forward to spring green...

We all lost an hour today, which sucks, but it really is good news because it means that spring is just that much closer (only 12 more days!). It has been warm and sunny this weekend - it's hard to believe we had snow last week. Most of the snow has melted and I'm really hoping we are done with it for this year. I guess we will see...

For this series I'm focusing on snap peas. Little more makes me think of spring than green, green peas that is! This recipe celebrates both snap peas and green peas along with asparagus, another veggie that makes me think of spring. These vegetables are blanched and then tossed in a Mustard-Dill Vinaigrette to create a simple side salad to welcome the up-coming spring season. Here's how to make it...

Ingredients - Serves 6
Salad
1 lb. Snap Peas
1 Bunch Asparagus
1 C Frozen (or fresh) Peas

Vinaigrette
1 T Dijon Mustard
1 T Fresh Lemon Juice
1 1/2 tsp. Sherry Vinegar
1 tsp. Capers, roughly chopped
1/2 tsp. Caper Brine
3 T Extra Virgin Olive Oil
2 T Fresh Dill, chopped
Kosher Salt & Black Pepper

Directions
Bring a large pot of water to a boil. Salt generously.

Trim the asparagus and then cut into 2 inch pieces. Drop the snap peas, asparagus, and frozen peas into the boiling water. Blanch for 2-3 minutes. Remove to an ice bath (bowl filled with ice and water) to shock the veggies and stop their cooking. After 5 minutes, drain and pat dry.

Meanwhile, make the dressing: In a large bowl combine the mustard, lemon juice, and vinegar; whisk. Next, add in the capers, brine, and a pinch each salt and pepper. Whisk in the extra virgin olive oil. Stir in the dill.

Add the dried peas and asparagus to the bowl with the dressing. Toss well. Refrigerate up to 2 hours before serving. Stir and serve. Enjoy!