Risotto with Chicken and Asparagus

Risotto with Chicken and Asparagus
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    2 People
  • VIEWS
    304

Transport yourself to the heart of Italy with this sumptuous risotto. Tender chicken and vibrant asparagus are enveloped in creamy, perfectly cooked rice, creating a symphony of flavors that will tantalize your taste buds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    105 g
  • Cholesterol
    104 mg
  • Fiber
    5 g
  • Protein
    51 g
  • Saturated Fat
    7 g
  • Sodium
    1074 mg
  • Sugar
    5 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a small saucepan, bring the chicken stock to a gentle simmer and keep warm over low heat. (5 minutes)

Image Step 02
02 Step

Recipe View 7 mins In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the cubed chicken and cook until firm and lightly browned. Remove the chicken from the pan and set aside. (7 minutes)

Image Step 03
03 Step

Recipe View 7 mins Add the remaining 2 teaspoons of olive oil or butter to the saucepan. Add the minced onion and cook until softened and translucent, about 5 minutes. Stir in the rice and cook, stirring constantly, until the rice turns opaque and the edges begin to look slightly translucent, about 2 minutes.

Image Step 04
04 Step

Recipe View 13 mins Pour in the white wine and chopped asparagus; cook, stirring constantly, until the wine is almost completely evaporated, about 3 minutes. Reduce the heat to medium, and add about 1/3 of the warm chicken stock to the rice. Cook, stirring frequently, until the liquid is absorbed, about 8-10 minutes.

Image Step 05
05 Step

Recipe View 13 mins Stir in another 1/3 of the chicken stock and continue cooking, stirring frequently, until absorbed, about 8-10 minutes. Season the risotto with dried oregano and dried basil. Pour in the remaining stock and stir until absorbed, about 8-10 minutes. Season to taste with salt and freshly ground black pepper.

Image Step 06
06 Step

Recipe View 1 mins Remove the risotto from the heat and stir in the grated Parmesan cheese and the cooked chicken cubes. Serve immediately.

For the best flavor, use homemade chicken stock. If using store-bought, opt for low-sodium.
Carnaroli rice is preferred for its higher starch content, resulting in an extra creamy risotto. Arborio rice is a suitable substitute.
Do not rinse the rice before cooking, as the starch is essential for achieving the creamy texture.
The key to a perfect risotto is constant stirring, which helps release the starch from the rice.
Adjust the amount of Parmesan cheese to your liking. A knob of butter can also be stirred in at the end for extra richness.

Clementine Lynch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 101 Ratings)
Total Reviews: (8)
  • Catalina Cummerata

    “I've always been intimidated by making risotto, but this recipe made it so approachable. The chicken and asparagus combination is delicious!”

  • Andreane Swaniawski

    “This recipe is a keeper! My guests were so impressed. I will definitely be making this again and again.”

  • Mireya Tromp

    “I added some mushrooms to the risotto and it was a fantastic addition. Thanks for the great recipe!”

  • Estelle Lubowitz

    “The tip about keeping the chicken stock warm is crucial. It made a noticeable difference in the texture of the risotto.”

  • Finn Wolfzieme

    “I used Arborio rice and it turned out just as delicious. A simple yet elegant meal that's perfect for a weeknight dinner.”

  • Ian Nader

    “The constant stirring is definitely worth it. My family loved this dish, and it's now a regular in our rotation.”

  • Adrienne Streich

    “This recipe was a game-changer! My risotto turned out perfectly creamy and flavorful. The instructions were so clear and easy to follow.”

  • Isabella Quitzon

    “I made this for a dinner party and everyone raved about it. The flavors are so well-balanced and the risotto was perfectly cooked.”

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