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Savory Toasted Oat Pesto Chicken Risotto
Food & Drink
Poor Man's Pesto:
2/3 cup walnuts (you can also use a different nut such as almonds if desired)
3/4 cup freshly grated parmesan cheese
1 cup fresh basil leaves, tightly packed
3 cloves garlic
1/4 cup olive oil
1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 tablespoons butter
3 1/2 cups rolled (old-fashioned) oats
1 head of broccoli florets, roughly chopped
3 tablespoons white wine
1 lemon, juice and zest
1 teaspoon sea salt
7 cups chicken stock
3 cups whole milk
2 cups cooked chicken, chopped (I like to use rotisserie chicken)
more salt & pepper to taste
extra parmesan cheese for serving if desired
Poor Man's Pesto:
Combine all ingredients in food processor or blender and pulse until nearly smooth. Store in an air-tight container and refrigerate for up to 2 weeks or freeze for up to 4 months.
Heat butter in medium high-sided pan or dutch oven over medium high heat and add the oats. Stir constantly until browned and fragrant, about 5 minutes, then add broccoli and cook for 2 to 3 minutes more.
Pour in wine, and lemon (juice and zest) and cook until liquid is mostly evaporated, about 2 minutes. Add salt and 2 cups of stock to pan. Reduce heat to medium low and cover for about 10 minutes, stirring halfway through, until broth is absorbed.
Now uncover and start adding stock 1/2 cup at a time and stir gently while keeping heat about medium high. When the liquid is almost completely absorbed add another 1/2 cup. Continue adding stock until all has been added then start adding the milk until oatmeal is mostly soft, you can add a little more milk if needed.
Reduce heat to low and stir in pesto and chicken and cover until heated through. Top with parmesan cheese and serve hot.