As part of the #901SaveTheFood mission of zero food waste, I’ve developed a series of recipes utilizing three ingredients creatively across the span of a week! While meal planners are #goals, I prefer variety in flavors and preparations from day to day. You only need to grab chicken, peas and farro at the grocery to create this rich, rejuvenating risotto and two other delicious entrees (linked below the recipe)!
Note that these are portioned for one, so simply multiply measurements by the number of servings you’re feeding!
Serves 1
1 chicken breast
Pinch garlic powder
1/4 teaspoon black pepper
Pinch Sea salt
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
1/2 cup farro
1 splash dry white wine (optional)
1 cup chicken stock
1/4 cup English peas
2 tablespoons grated pecorino cheese
To prepare chicken: Place chicken breast in a sealed Ziplock bag, and pound bag with a heavy pan or meat tenderizer to flatten. Remove chicken from bag and season both sides with garlic powder, salt and black pepper. Heat olive oil in a small saucepan over medium high heat. Add chicken and grill, flipping after 4 minutes and continuing to cook until internal temperature reaches 165F.
To prepare risotto: Melt butter in a medium pot over medium heat. Add garlic and farro, cooking until toasted and fragrant, about 2 minutes. Pour a splash of wine and stir for one minute. Add 1/2 cup chicken stock to pot, stirring constantly, until farro has absorbed all the stock. Continue cooking, adding another portion of stock when the farro looks dry and stirring constantly. Once all stock has been added, stir in English peas. Remove risotto from heat and stir in pecorino. Cover and let stand for 5 minutes.
To serve, ladle risotto in bowls. Top with sliced grilled chicken. Add flaky sea salt and pepper to finish.
THREE INGREDIENTS, THREE WAYS:
A bright and light bowl of summer.