This recipe is very similar to my post on 7/12/11, except I changed a couple of the ingredients- fiddleheads are no longer in season & I was curious what flavor walnuts might add.
Ingredients (4-6 servings): 1 clove garlic, approx 1/2 cup walnuts, a chunk of parmesan cheese, 2 chicken breasts, box of parmesan risotto, chicken broth, 1/2 onion, butter & asparagus
Directions (about 30-35 minutes):
Follow directions on the box on how to make the parmesan risotto. I change the water requirement to 1/2 chicken broth & 1 1/4 cups water, but that’s just a recommendation for added flavoring. I also typically add a little parmesan cheese, too.
Wash, trim, cut and steam your asparagus.
Dice 1/2 an onion, put into pan with a little butter.
Wash, chop & your chicken.
Add the chicken to the onion in a little chicken broth and butter, add a clove of garlic and some herbs to taste.
Put on low and cover the chicken for a couple minutes, until cooked through.
Put the walnuts in a bag and crush them into pieces with a mallet or anything hard in your kitchen!
Toss the walnuts in a pan with some butter & lightly toast.
NOTE: You can also toast them in the oven for a few minutes at 350 for better flavor…
Add the cooked chicken & onions to the (fully cooked) parmesan risotto, mix.
Mix in the toasted walnuts & asparagus.
Grate a little fresh parmesan on top & serve hot. A great side or main dish!