Riesling Risotto

Pesto:

• 2 cups basil leaves
• 1 clove minced garlic
• 1⁄4 cup toasted pine nuts
• 1⁄2 cup olive oil
• 1⁄2 shredded parmesan

Blistered Tomatoes:

• Small heirloom or cherry tomatoes (2 dry pints)
• 1⁄4 cup olive oil
• 1 teaspoon Italian herb seasoning

Parmesan Chicken:

• Harvest Farms chicken breasts
• Drizzle of olive oil
• 4 tablespoons shredded parmesan

Riesling Risotto:

• 5 cups Harvest Farms chicken broth
• 1 1⁄2 cups water
• 4 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup riesling wine
• 1 cup shredded parmesan
• 1 tablespoon fresh chopped parsley
• Salt and pepper to taste

Your dish, your way! Pick and choose the parts of this recipe you’d like to make, or plate the complete dish!

Riesling Risotto:

1. Bring broth & water to boil in large pot.
2. Reduce to low heat and simmer with pot covered.
3. In large, deep pan, melt butter over medium heat and add onion, cooking until soft.
4. Add garlic and rice. Stir frequently until grains are translucent around edges, about 3 – 5 minutes.
5. Add wine to pan and stir constantly until wine is fully absorbed by rice, about 3 – 5 minutes.
6. Stir in 5 cups of hot broth and reduce heat to medium – low.
7. Cover and simmer until almost all liquid is absorbed, about 16 – 18 minutes, stirring twice during this process.
8. Add in one cup of hot broth and stir gently until risotto becomes creamy.
9. Add cheese and remove from heat.
10. If risotto needs loosened, add a little hot broth. Top with fresh parsley.

Parmesan Chicken:

1. Heat oven to 350 degrees.
2. Place chicken on cookie sheet, season both sides of breasts with salt and pepper and drizzle top of chicken with olive oil.
3. Bake for 12-15 minutes, turning halfway through the baking time.
4. Plate chicken and add parmesan and then top with pesto pronto.

Pesto Pronto:

1. Pulse basil & pine nuts in food processor.
2. Add parmesan & garlic and pulse several times.
3. Slowly add olive oil and pulse until desired consistency is achieved.
4. Transfer pesto to serving dish and stir in salt and pepper to taste.

Blistered Tomatoes:

1. Heat oven to 450 degrees.
2. Place washed tomatoes on rimmed cookie sheet and toss them in olive oil, Italian seasoning and salt & pepper.
3. Put tomatoes in oven for about 10 minutes, then shake the pan gently to rotate tomatoes.
4. Cook another 10 minutes until tomatoes start to blister, remove from oven.