John Myers
Contents
show
Asparagus and Saffron Risotto with Chicken and Mango Skewer
The perfect asparagus and saffron risotto with chicken and mango skewer recipe with a picture and simple step-by-step instructions.
Risotto:
- 2 tbsp Olive oil
- 1 medium size Diced onion
- 1 size Garlic clove chopped
- 250 g Risotto rice
- 150 ml White wine
- 1000 ml Water – makes the asparagus stock with the skins
- 1 tsp Saffron threads
- 500 g Fresh asparagus
- 2 tbsp Butter
- 50 g Freshly grated Parmesan
- 2 tbsp Chopped parsley until smooth
- Pepper from the mill, salt, a pinch of sugar
Chicken skewers:
- 400 g Chicken breast fillets
- 0,5 Fresh mango
- Garlic oil for grilling
- Pepper salt
- Wooden skewers
Risotto:
- Peel the asparagus. Simmer the bowls together with the saffron in 1000 ml of lightly salted water with a pinch of sugar for about 20 minutes, then turn off the stove, but leave the pot on it so that the resulting brew stays hot. Cut the asparagus sticks diagonally into thin slices, have them ready.
- Steam the diced onion and the chopped garlic clove in the olive oil until translucent. Add risotto rice and sauté until translucent while stirring. Then deglaze with the white wine and stir again and again. Turn the heat down a little.
- Gradually pour the asparagus stock over the rice, stirring constantly. It is possible that the entire 1000 ml is not required. You have to decide that when pouring and stirring. When the rice starts to swell, but is not yet done, add the raw asparagus slices and continue stirring. In between the risotto can simmer a bit on its own, but you should always keep an eye on it and make sure that it never gets dry and settles. Add the stock and stir well until it has a soft, creamy consistency, but the rice grains are still slightly firm to the bite (but not hard). This can take 15-20 minutes. Then stir in the grated Parmesan and butter and turn off the stove. Keep the risotto warm on top, but keep stirring until the skewers are grilled.
Chicken skewers:
- Cut the chicken breast fillets into 2 cm cubes. Peel the mango and cut into cubes of the same size. Line both up alternately on large wooden skewers. Makes about 6 skewers. Pepper and salt well.
- Coat the grill pan well with the garlic oil and grill the skewers on all sides until they are well browned but not dry. Drizzle again with a little garlic oil in between.
- Arrange both on a deep plate, sprinkle with the coarsely chopped parsley and just let it taste …………. ‘n Good’n ……….
Facebook Comments