Escarole Risotto With Duck
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 6½cups chicken broth, homemade or low-sodium canned
- 2cups dry white wine
- 3teaspoons olive oil
- 1small onion, peeled and finely chopped
- 2large cloves garlic, peeled and minced
- 1½cups Arborio rice
- 8cups chopped escarole
- 1teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 2boneless, skinless duck breasts, split
Nutritional analysis per serving (4 servings)
685 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 33 grams protein; 1088 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place chicken broth and wine in a medium-size saucepan and bring to a boil. Reduce heat and keep at a simmer. Heat 2 teaspoons of olive oil in a large, wide pot over medium heat. Add onion and garlic and cook, stirring, until soft, about 3 minutes. Add rice and stir for 1 minute.
- Step 2
Ladle in ½ cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth ½ cup at a time and stirring until the rice is tender, about 50 minutes. Stir in the escarole and cook for 2 minutes longer. Season with 1 teaspoon salt and pepper.
- Step 3
Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the duck breast and cook until medium rare, about 3 minutes per side. Cut on the diagonal into thin slices and season with salt and pepper to taste. Divide the risotto among 4 shallow bowls and fan the duck slices over the top. Serve immediately.
Private Notes