Savory Toasted Oat Pesto Chicken Risotto by Tori Nicole - Musely
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Savory Toasted Oat Pesto Chicken Risotto

posted in Food & Drink > Recipes
05/24/2016
  • 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

  • "Risotto":
    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.
    "Risotto":
    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.

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