Risotto With Smoked Chicken, Dried Tomatoes, Brie, Asparagus, & Pine Nuts
Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 4 Preparation Time :0:00
Categories : Entree's & Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Basic Chicken Stock -- see recipe
4 c Water
2 ts Olive oil
2 c Arborio rice
1/2 c Dry white wine
4 Smoked chicken breasts -- sliced, see recipe
1 c Oven-dried tomatoes -- see recipe
1/4 c Pine nuts -- toasted
1 c Brie cheese -- cubed
1 bn Fresh asparagus -- tips only, blanched
1/4 c Fresh basil -- chopped
Salt and freshly ground pepper -- to taste
Combine the chicken stock and water in a large saucepan. Bring to a
boil over high heat; reduce heat. Simmer gently to keep warm.
Heat the olive oil in a nonreactive medium saucepan. Add the rice.
Cook over medium heat for 1 minute, stirring until the rice is coated.
Stir in the white wine. Cook until absorbed.
Add the warmed chicken broth mixture 1 cup at a time, being sure that
all liquid is absorbed before adding more.
Cook over medium heat for 18 minutes or until rice is tender but firm
stirring constantly.
Add the chicken, tomatoes, pine nuts, Brie cheese, asparagus tips,
basil, salt, and pepper; mix well. Serve immediately.
