Tag Archives: risotto

Cilantro Lime Pesto Risotto

Cilantro Lime Pesto Risotto Recipe

Yesterday I introduced this risotto recipe when I shared the recipe for Cilantro Lime Pesto featured in this dish.

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Butternut Squash Risotto

Butternut Squash Risotto

This Dish. Two words. Mouth Watering.

One bite of this risotto and you’ll be in creamy, cheesy heaven!

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Roasted Corn and Tomato Risotto

Roasted Tomato and Corn Risotto

One of my new favorite things is my “Farmers Market Recipe of the Week”, while I’ve always been a big fan of the Farmers Market, I usually just pick up ingredients I need for already planned recipes.

Lately, I always try to pick up a couple of “random” items then turn them into a new recipe for Little Leopard Book. This helps me think outside of the box and come up with something that’s fresh, local & seasonal!

The Farmers Market Beet and Burrata Tart was my first go at the “Farmers Market Recipe of the Week” and it was a huge hit (with me and on LLB!)

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Spinach Artichoke Mushroom Risotto

Spinach Artichoke Mushroom Risotto

Oh risotto, how I love thee! Creamy, cheesy, Italian goodness, what’s not to love?

Add fresh spring vegetables and I’m totally obsessed!

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Chopped Challenge Thursday: Mozzarella, Thyme, Sun Dried Tomatoes and Rhubarb

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto

It’s that time of the week again, time for “Chopped Challenge Thursday”!

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risottoThis week the first four responses came from Miss Muffet Bond (yes, my Mom!) with Mozzarella, Amanda Kamermayer with Thyme, Liz Ragland with Sun Dried Tomatoes and technically the fourth came from DeAndre Matthews with Kumquats.  Unfortunately kumquats don’t come into season until November, so I had to go with my number five response from Amy Black with Rhubarb.

I had already decided on a Kumquat Thyme Chicken with Sun Dried Tomato and Mozzarella Risotto when Rhubarb came into my life.  Now what? I decided to stick with the plan yet replace the kumquat with lemon and top the chicken with the rhubarb.  I cooked the rhubarb in red wine vinegar, brown sugar and lemon to give it a sweet, tart and acidic bite on top of the chicken.  The result ended up being so delicious, I was actually glad I was thrown that Rhubarb curve ball in the last hour!

The final result of “Chopped Challenge Thursday” Week Two: Lemon Thyme Chicken topped with a Rhubarb Date Chutney on a bed of Sun Dried Tomato Mozzarella Risotto

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto, recipe, food, Italian

Ingredients

Lemon Thyme Chicken

  • 2 tbsp olive oil
  • 1 lemon (juiced)
  • 2 cloves garlic (crushed)
  • 1 tbsp thyme
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 large chicken breasts

Rhubarb Date Chutney

  • 1/2 cup red wine vinegar
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1/2 lb rhubarb (sliced thin)
  • 1 tbsp lemon juice
  • 2 sprigs thyme
  • 1/2 cup dates (pitted and chopped)

Sun Dried Tomato Mozzarella Risotto

  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups arborio rice
  • 6-7 cups chicken stock
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 1/2 cup parmesan cheese
  • 1 cup mozzarella cheese (shredded)
  • 1/4 cup sun-dried tomatoes
  • 2 tbsp fresh basil (chopped)

Start by making the marinade for the chicken.  Combine the first 6 ingredients in a small mixing bowl. Pour over the chicken in a large Ziploc bag or shallow dish.

Marinade, Lemon, Thyme, Chicken, Olive Oil, GarlicCoat well then place in the refrigerator for 20-30 minutes.  Next, begin making the chutney.

Start by bringing the red wine vinegar, water and brown sugar to a simmer.  Next, add the rhubarb.

Red Wine, Vinegar, Brown Sugar, Rhubarb, ChutneySimmer for 8-10 minutes or until the rhubarb has softened.  Next, mix in the chopped dates, lemon juice and thyme sprigs.  Remove from the heat and allow to cool.

Red Wine Vinegar, Brown Sugar, Lemon, Thyme, Date, Rhubarb, Chutney, RecipeNow, it’s time to throw that chicken on the grill! The grill should be heated to medium and chicken should be cooked 10-12 minutes per side.

Chicken, Grilling, Recipe, Lemon, Thyme, Olive oil, lemon juice, garlicWhile the chicken is grilling, it’s time to get going on the risotto.

Start by bringing the chicken stock to a boil in a large sauce pan.  On the next burner heat the olive oil over medium-high heat. Add the onions and cook down for 5-7 minutes.

onions, olive oil, garlic, chicken stock, risotto, recipe

Add the garlic and cook for an additional minute. Next, add the rice and cook for 1-2 minutes.

onion, rice, risotto, garlic, olive oil, recipeNow start adding the chicken stock in one ladle at a time.

risotto, rice, chicken stock, how to, recipe, garlic, olive oilAs soon as the rice has absorbed all of the liquid, add another ladle of chicken stock.  Continue this process for the next 15-20 minutes or until the rice is soft and the risotto is creamy. Continue stirring throughout the process so that the rice does not stick to the bottom of the pan and burn.

Don’t be scared of risotto, it’s not hard to make, it just takes some love and attention (like me, hehe!)

Taste the risotto as you go, if you run out of chicken stock and it still isn’t to your creamy, delicious standards, don’t fret, just add water to the boiling pot and ladle that in until the risotto is perfect. You will know,  I did a little happy dance when I tasted mine and it was perfect!

Also, don’t forget about the chicken on the grill while making the risotto.  It only needs to be flipped once, so I give you permission to leave the risotto unattended for 60 seconds to flip the chicken!

To finish the risotto add in the salt, pepper, cheeses, sun-dried tomatoes and basil.

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risottoStir to combine well.

At this time the chicken should have those perfect grill marks and be ready to go.

Chicken, Lemon, Thyme, Garlic, Olive Oil, Grill, Recipe, Food

Plate up the dish by placing the risotto on the side or under the chicken breast, then spoon the sauce from the chutney over the chicken, it gives it an amazing juiciness.  Next, place the chutney on top of the chicken and serve!

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto

I’m loving the results of these Chopped Challenges, I could definitely eat this dish over and over again!

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto, recipeIf rhubarb is out of season or not available in your area, tart apples can be substituted.

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto♣ Vegetarian Option: Use vegetarian chicken breast substitutes and vegetable stock instead of chicken stock.

♦ Gluten Free Option: Since rice is naturally gluten-free, so is risotto, that makes this entire recipe gluten-free!