Well, here it goes… my first blog post and the beginning of something new! It’s a little scary but a good scary!
So after some thought and months of filling up my “online recipe box”, I decided to start with risotto. I love risotto and its one of my go to things to make. Its great for leftovers and freezes really well for the nights that I have no time to cook!
A couple of weeks ago, my good friend Lea Ann Brown and author of http://highlandsranchfoodie.com/ (she is my number one influence for going into blogging and just one great lady) said that she had never made risotto. We thought this would be a good place for me to start, a “risotto” cooking lesson! I gathered up items in my pantry and came up with this Chicken, Pancetta Risotto with Peas. Super yummy! We served it with a simple salad and a small lamb “pop” dusted with Harissa and grilled.
Her husband Bob raided his wine cellar too. Before dinner we enjoyed a Miraval, Coates de Provence 2012, $22, Rated 90 point Wine Spectator. From the Estate on Angelina Jolie and Brad Pitt. With dinner, we sipped a Kosta Browne Pinot Noir 2008 Russian River Valley ($52). Wine Spectator 2010 #12 on the top 100 rated 94. Both were amazing compliments to a great evening, of laughter, food, our dogs and fun!
One more shout out! I have to thank Yvette Marquez-Sharpnack, author of Muy Bueno Cookbook, http://www.muybuenocookbook.com/. She is also a friend who gave me tremendous insight into food blogging and who developed my logo! Yvette has been a great influence!
Let the blogging begin!
Chicken and Pancetta Risotto with Peas
Print recipe | Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Dietary | Gluten Free |
| Meal type | Main Dish, Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
Ingredients
- 1 small onion (diced)
- 3 Cloves garlic (minced)
- 4oz panchetta (diced)
- 2 chicken breasts (diced)
- 1 red, yellow or orange pepper (diced)
- 1 cup arborio rice
- 2 fresh thyme sprigs
- 4 Cups home made chicken stock (heated in a separate pan)
- 1 cup white wine (heated with the chicken stock)
- 1 cup fresh or frozen peas
- 1 cup Parmesan cheese
- 1 tablespoon butter
Directions
| On a medium high burner heat olive oil in a large flat bottom pan. | ||
| Add diced onions and pancetta and cook until onions are translucent and pancetta is browned. Add garlic and cook for one minute. Add diced chicken and peppers and cook for three to four minutes. | ||
 | Add arborio rice and stir into mixture. Cook the rice until you can see a "white" center appear and the edges become "translucent". | |
| Lower temperature to medium, add thyme sprigs and add one cup of heated broth and wine mixture to the rice and cook until the liquid is absorbed. Repeat this step until you have used all but one cup of broth/wine. This will take 15-20 minutes. | ||
| Add the final cup of broth/wine, peas and Parmesan cheese and cook until all the liquid has absorbed and the peas are warmed through. Stir in the butter, season to taste with salt and pepper and serve hot. |
What fun! Congrats…I think we will make this risotto tonight! The chicken doesn’t dry out cooking the whole time?
Chicken should not dry out- it never has for me! YOu add so much liquid in the cooking process- its like braising the meat!
Heather, I can’t wait to try the chicken-risotto recipe when I am back in CO. Congrats on your blog! Super idea. Super recipe.
Congrats on getting started on your cooking blog. Looking forward to future posts. Starting out with gluten free is a plus, since in my home I’m always looking for that. We are also dairy free. I’ve been reluctant to make risotto because the recipes always feature cream and/or cheese, but it’s time to give it a try. I think that rather than substituting any of those weird soy or rice cheese substitutes for the parmesan, I’ll just have to leave it out, possibly adding some lemon and/or olives for the flavor that will be missing. And olive oil instead of butter. Thanks for the motivation.
Hi Rona! I cut out most Dairy over a year ago, but a little butter and parm cheese, I can’t do without! I would leave out the olive oil at the end- you won’t need it! Enjoy!
Welcome to the blogosphere and you first dish looks delicious. We’ve become friends with LA & Bob and spent time with them last fall. We’ll be out again this year and perhaps can meet you as well. LA will be a great blogging mentor for you (and Bob a wine one).
Great! Can’t wait to meet you- I just live down the street from them! Hope you enjoy my blog! Ill check out your’s too!
That really looks great. And at 7 p.m. with no cooked dinner in sight, it really looking good. Congrats on venturing out with your food blog. super idea.!
Congratulations on your maiden voyage Heather. Only the first couple are scary. It gets easier and easier as time goes by. Your risotto looks wonderful.
Congratulations on your new blog Heather! It sure looks yummy!
Fabulous! And looking at the photo of that Risotto is bringing back delicious memories. Great job on your first post Heather! And congratulations.
Fabulous, Heather!