Asparagus Risotto & Baked Chicken Thighs

SPRING ASPARAGUS RISOTTO

INGREDIENTS

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  • 4 1/2 cups low-sodium chicken or vegetable broth

  • 2 tsp olive oil

  • 1/3 cup shallots, chopped

  • 1 cup arborio rice

  • 2 oz dry white wine

  • 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long

  • 1-2 tsp fresh lemon juice

  • 1/4 cup chopped fresh parsley

  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • salt and fresh cracked pepper, to taste

  • 1 tsp grated lemon zest for garnish

INSTRUCTIONS

In a large saucepan, heat broth over medium-high heat.
When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
Add the wine and stir until it is absorbed.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

CRISPY BAKED CHICKEN THIGHS

INGREDIENTS

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  • 6 bone-in chicken thighs with skin (approx. 5-6 oz each)

  • 2 tablespoons olive oil

  • 2-3 teaspoons chicken seasoning or Italian seasoning

  • salt and pepper to taste

INSTRUCTIONS

Preheat oven to 425°F. Line a pan with foil and place a baking rack on top.
Dab chicken skin dry with a paper towel to remove any moisture.
Drizzle chicken with olive oil and season with seasoning, salt and pepper.
Place on the rack and bake 35-40 minutes or until chicken reaches 165°F.
Broil 2-3 minutes to crisp if needed.

Annah Kassen