|Broccoli florets||2 , cut into bite-sized pieces|
|Red pepper||1 , cut into bite-sized pieces|
|Boneless, skinless chicken thighs||4 (1/2 Of A Package From Tcf)|
|Olive oil||1 Cup (16 tbs)|
|Shallot/Sweet yellow onion + 1 medium clove garlic||1|
|Arborio rice||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs) (Not Sweet)|
|Broth||4 Cup (64 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Broccoli||2 , cut into bite sized pieces|
|Red pepper||1 , cut into bite sized pieces|
|Skinless boneless chicken thighs||4|
|Flour||1 Cup (16 tbs) (For Dredging)|
Heat 2 Tb olive oil in a large, shallow pan. Saute the shallot or onion + garlic until fragrant (do not brown). Add the rice to the pan and sautÃ© over medium-high heat until the rice begins to smell nutty. Pour in the wine, turn the heat to high and stir constantly as the wine absorbs and evaporates. When the wine is well absorbed, begin adding the broth about 1 Cup at a time and stir constantly so the rice doesn€™t stick. For this part, adjust the heat so that the rice is between a rapid boil and a good simmer.
Heat another sautÃ© pan and add 2 Tb. olive oil over medium high heat. Add the broccoli and red pepper. Cook until al dente, then remove to a bowl.
Pound out the thighs a little bit. Salt and pepper them, put them into a bowl with the beaten egg, then dredge in flour and cook in a little olive oil over medium high heat.
Test the rice. It should be soft and flavorful. When it is, remove the pan from the heat, add 1 Tb butter and stir it in to melt. Sprinkle in the Parmesan and allow that to melt into the rice, stirring well.
To serve, spoon Risotto into a bowl. Garnish with veggies and chicken. MMMMMMmmmm!
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