Risotto with Chicken and Asparagus

Risotto with Chicken and Asparagus

56 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
katie
Recipe by  katie

“A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
  2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
  3. Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
  4. Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
  5. Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

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Reviews (56)

Rate This Recipe
JUANPOUSSIN
33

JUANPOUSSIN

This recipe turned out very well with some minor alterations: 1) I used slightly more liquid than specified in the recipe, I believe about another half-cup of water to get the rice tender. 2) I did not add the asparagus until about 7 minutes before I pulled the risotto off of the heat. The asparagus had time to cook adequately without going limp, adding a nice counterpoint to the soft texture of the risotto. 3) This is not a recipe for 2 servings. This recipe had no problem feeding 3 people for dinner and two more for lunch the next day.

druzgal
33

druzgal

This ended up tasting pretty good with very few modifications. I made a double recipe. It was still a bit too "al dente" for my taste when I was done adding the broth. So I added another 3/4 cup water, cooked about 10 more minutes, and it worked out just fine. After tasting the recipe, I'm thinking of trying it with shrimp the next time.

Tana
23

Tana

I've never made risotto before & I'm not a big fan of recipes that require me to stand and stir for a long time; however, this was VERY tasty and worth the effort. I enlisted the help of my teenagers with the stirring... I used 3 chicken breasts, 1 regular onion, and 2 cans (about 4 cups) of chicken stock. Other than that, I followed the recipe exactly. It easily fed 5 people with no leftovers and we will be making it again.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 877 cal
  • 44%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 104.7 g
  • 34%
  • Protein
  • 50.8 g
  • 102%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 1268 mg
  • 51%

Based on a 2,000 calorie diet

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