Orzo Risotto with Chicken and Spring Vegetables Recipe

Name: Orzo Risotto with Chicken and Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Chicken Stock; 1/2 bunches Asparagus, Tough Ends Trimmed Off, Then Cut Into 1-inch Pieces; 2 Tablespoons Extra Virgin Olive Oil, Divided; 6 whole Chicken Thighs, Trimmed Of Any Excess Fat And Cut Into Small Chunks; 1 pinch Coarse Salt And Freshly Ground Pepper; 1/2 whole Medium Yellow Onion, Finely Diced; 3 cloves Garlic, Minced; 1 cup Orzo; 1/4 cups Vermouth Or Dry White Wine; 1/2 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced; 3 whole Scallions, Sliced Into 1-inch Pieces; 1 Tablespoon Butter Or Olive Oil; 1/2 cups Freshly Grated Parmesan Cheese; 1 whole Lemon, Zest And Juice, Divided

Servings: persons

3 cups Chicken Stock
1/2 bunches Asparagus, Tough Ends Trimmed Off, Then Cut Into 1-inch Pieces
2 Tablespoons Extra Virgin Olive Oil, Divided
6 whole Chicken Thighs, Trimmed Of Any Excess Fat And Cut Into Small Chunks
1 pinch Coarse Salt And Freshly Ground Pepper
1/2 whole Medium Yellow Onion, Finely Diced
3 cloves Garlic, Minced
1 cup Orzo
1/4 cups Vermouth Or Dry White Wine
1/2 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
3 whole Scallions, Sliced Into 1-inch Pieces
1 Tablespoon Butter Or Olive Oil
1/2 cups Freshly Grated Parmesan Cheese
1 whole Lemon, Zest And Juice, Divided

1
Bring the chicken stock to a light simmer in a small sauce pan.
2
Add the asparagus and cook until crisp-tender, 2 minutes.
3
Using a slotted spoon, transfer the asparagus into an ice bath, which will stop the cooking.
4
Keep the pot of stock simmering.
5
Heat 1 tablespoon of oil in a medium skillet over medium-high.
6
Add the chicken, toss in a pinch of salt and pepper and cook until browned on all sides and cooked through, 8 minutes.
7
Transfer to a plate.
8
Add the other tablespoon of oil to the skillet.
9
Add the onion and garlic, saute 3 minutes.
10
Add the orzo and toast it for about a minute.
11
Add the vermouth or wine and cook until mostly absorbed, 2 minutes.
12
At this point youll ladle the broth into the orzo, one ladle at a time, until the orzo has absorbed the liquid and has become nice and creamy.
13
And dreamy.
14
Make sure that the orzo absorbs the prior ladle of broth before adding more.
15
Once youve added all of the broth, add the asparagus, red bell pepper and scallions to the orzo.
16
Toss to combine.
17
Add the chicken back to the mixture.
18
Take off the heat and add the butter (or oil) and cheese.
19
Add about a tablespoon of lemon zest to the dish, along with a few good squeezes of lemon juice.
20
Toss to combine.
21
Taste it.
22
Salt it good.
23
Serve risotto garnished with more lemon and parmesan cheese!

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups Chicken Stock, 1/2 bunches Asparagus, Tough Ends Trimmed Off, Then Cut Into 1-inch Pieces, 2 Tablespoons Extra Virgin Olive Oil, Divided, 6 whole Chicken Thighs, Trimmed Of Any Excess Fat And Cut Into Small Chunks, and more.

Yes, Orzo Risotto with Chicken and Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo Risotto with Chicken and Spring Vegetables

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