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Spring eats, y’all!
Bring the chicken stock to a light simmer in a small sauce pan. Add the asparagus and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the asparagus into an ice bath, which will stop the cooking. Keep the pot of stock simmering.
Heat 1 tablespoon of oil in a medium skillet over medium-high. Add the chicken, toss in a pinch of salt and pepper and cook until browned on all sides and cooked through, 8 minutes. Transfer to a plate.
Add the other tablespoon of oil to the skillet. Add the onion and garlic, saute 3 minutes. Add the orzo and “toast” it for about a minute. Add the vermouth or wine and cook until mostly absorbed, 2 minutes.
At this point you’ll ladle the broth into the orzo, one ladle at a time, until the orzo has absorbed the liquid and has become nice and creamy. And dreamy. Make sure that the orzo absorbs the prior ladle of broth before adding more.
Once you’ve added all of the broth, add the asparagus, red bell pepper and scallions to the orzo. Toss to combine. Add the chicken back to the mixture. Take off the heat and add the butter (or oil) and cheese. Add about a tablespoon of lemon zest to the dish, along with a few good squeezes of lemon juice. Toss to combine. Taste it. Salt it good.
Serve risotto garnished with more lemon and parmesan cheese!
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!