PLAN NO. 3
DAY 1: RECIPE
Risotto verde with poached chicken, peas, lemon, and mint
Overview: Poach the chicken, start the risotto, make a spinach puree, and finish the risotto.
Ingredients
Instructions
- Poach the chicken. Combine the broth, leek top, garlic, bay leaf, parsley stems, and 2 teaspoons of salt in a medium pot. Bring to a rolling boil. Add the chicken breasts, cover, and remove from the heat. Allow the chicken to poach gently for 25 minutes. Check it for an internal temperature of 150°F, then transfer to a plate. Tent the chicken with foil to keep it warm. Reserve the broth for the risotto.
- Start the risotto. Heat the butter in a wide, heavy-bottomed pot over medium heat. Add the minced leek and garlic and stir for 2 minutes. Add the rice and toast for 2 minutes more. Add the wine, 2 cups of broth, and a few pinches of salt. Turn the heat down to a simmer. When the broth is absorbed, add more broth. Continue this process until the rice is al dente (see tip). You may need more or less liquid than the full 2 quarts of broth. Tasting is the only way to know when the rice is done. Make the spinach puree while the risotto cooks.
- Make the spinach puree. Blend the spinach, parsley, and ¼ cup of water until very smooth. You can add a bit more water (a spoonful at a time) if the greens struggle to blend properly.
- Finish the risotto. When the rice is done, stir in the spinach puree, lemon zest and juice, peas, and parmesan. Taste for lemon and salt, adding more if necessary. The risotto should be creamy and not too thick, spreading out slowly when spooned onto a plate. If it doesn’t spread out on its own, loosen it up with a little more broth (or water).
- Plate. Slice the chicken against the grain. Scoop a large spoonful of the risotto onto each plate. Top with the chicken. Finish the plates with torn mint leaves, freshly grated parmesan, and a drizzle of extra virgin olive oil.
Tip
Arborio is a medium grain, high-starch rice that’s perfect for risotto. As the rice cooks, it releases its starch slowly, resulting in a creamy risotto.
Al dente is an Italian term to describe pasta or rice that is tender but retains a firm bite. Toothy, not mushy.
**If you’re skipping Day 2: Leftovers, reduce the quantity of the risotto preparation by half**
DAY 2: LEFTOVERS
Crispy risotto cakes with eggs and greens
Overview: Crisp up the leftover risotto, cook some eggs, and dress a green salad.
Heat a couple tablespoons of olive oil in a nonstick skillet over medium heat. Add the leftover risotto and press it into an even layer. Use a rubber spatula to shape the edges into a nice disk. Continue cooking for 8-10 minutes, gently swirling the pan a few times, until the underside is crisp and GBD. Flip the cake and crisp the other side the same way. Add a little more oil if necessary. Transfer to a cutting board and cut into big wedges.
Fry some eggs in the same nonstick pan (or poach if you prefer). Dress some salad greens (mustard greens and arugula are great options, or any extra spinach you have) with a squeeze of fresh lemon. Top each risotto wedge with a pile of dressed greens, an egg, grated parmesan, and freshly cracked black pepper.
EXTRA RECIPES
Leftover peas and broth? Make pea & mint soup!
Any leftover mint (or lemon) makes a refreshing addition to your ice water, still or sparkling. You can also steep them in hot water to make tea (or add them to any herbal tea you already have). Be mindful how long you steep lemon peels in hot water, though. The pith gets bitter.
