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

Menu Plan for Fall I: Week 9, Sunday

Chicken and Broccoli Risotto
Fresh Fruit

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

             The broccoli should be cut a bit smaller than usual for risotto.  The idea is to keep everything bite size.  I cooked it, briefly, in the chicken stock, then allowed it to cool to maintain it's bright color without losing any of the nutrients. Food should be pretty as well as tasty.  As always, keep your risotto creamy, not dry.

Chicken and Broccoli Risotto

Total time: 30 minutes
      A silky risotto, with bright green broccoli and bits of chicken this is sure to please the most discerning palate. It's finished with freshly grated Parmesan and a scattering of sautéed mushrooms.

Chicken and Broccoli Risotto Ingredients:

 Instructions:

Note:   The risotto will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Fresh Fruit

Whatever is in season and looks good

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, 2 medium saucepans, ladle, slotted
spoon, plate

Heat stock
Cut broccoli
Peel, chop onion
Sauté 1/2 onion for rice
When stock is simmering, add broccoli
Clean, slice mushrooms
Add rice to onion, sauté
Sauté mushrooms
Remove broccoli, lay on plate
Add wine to rice, stir
Cut chicken
Stir rice

Add stock to rice, stir
Remove mushrooms, set aside
Add onions to skillet, sauté
Add stock to rice, stir
Add chicken to onions, sauté
Roughly chop Prosciutto, add to chicken
Stir rice
Add stock to rice, stir
Mind the chicken, add herbs
Stir rice
Grate Parmesan
Add stock to rice stir
Repeat stirring and adding stock until rice is done
Add chicken/onion, Parmesan, stir
Add broccoli, stir gently
Spoon into serving dish, scatter mushrooms on top
Serve - don't forget the fruit!