Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Winter I: Week 11, Sunday

Chicken Tarragon Risotto
Fresh Fruit

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

         I often hear comments about risotto being difficult - it's not; and high in calories - it doesn't have to be.  I remember watching a chef in the US finishing off a lovely risotto with 3 tbs of butter to make it creamy.  Absolutely not necessary.  No extra butter required to make it creamy and unctuous! And you don't have to stir constantly - just often.  

Chicken Tarragon Risotto

Total time: 30 minutes
  Tarragon is a classic pairing with chicken.  A bit of carrot, leek and celery / celeriac make this a complete dinner, with just a hint  of spring-time flavors.

Chicken Tarragon Risotto Ingredients:

condimenti Instructions:

Fresh Fruit

Something seasonal

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, 2 medium saucepans, ladle
Heat stock
Trim, wash, slice leek
Sauté 1/2 leek for rice
Peel, slice carrot
Add rice to leek, sauté
Chop celery
Add wine to rice, stir
Sauté leek, carrot, celery
Cut chicken
Stir rice

Add stock to rice, stir
Add chicken to leek/carrot, sauté
Stir rice
Add stock to rice, stir
Stir rice
Add stock to rice, stir
Add stock, herbs to chicken, cover, simmer, low heat
Stir rice
Grate Parmesan
Add stock to rice stir
Repeat stirring and adding stock until rice is done
Add condimenti, Parmesan, stir
Spoon into serving dish, serve
Don't forget the fruit!