Risotto with Chicken and Asparagus

    Risotto with Chicken and Asparagus

    (102)
    1save
    1hr


    98 people made this

    About this recipe: A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

    Ingredients
    Serves: 2 

    • 475 ml chicken stock
    • 15 ml olive oil or butter
    • 8 g minced garlic
    • 283.5 g skinless, boneless chicken breast halves - cubed
    • 10 ml olive oil or butter
    • 0.5 large onion, minced
    • 230 g Carnaroli or Arborio rice
    • 120 ml white wine
    • 225 g asparagus, finely chopped
    • 0.8 g dried oregano
    • 0.4 g dried basil
    • salt and freshly ground black pepper to taste
    • 40 g freshly grated Parmesan cheese

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Bring chicken stock to the boil in a small saucepan; cover and keep warm over low heat.
    2. Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the chicken, cook until lightly browned and set aside.
    3. Heat the remaining 2 teaspoons olive oil in the saucepan, add onions and cook for 3 minutes or until soft. 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.
    5. Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed. Season to taste with salt and pepper, then stir in the parmesan cheese and chicken. Cook 2 minutes.
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    Reviews and ratings
    Global ratings:
    (102)

    Reviews in English (101)

    by
    40

    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.  -  16 Mar 2007  (Review from Allrecipes US | Canada)

    by
    33

    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.  -  20 Feb 2007  (Review from Allrecipes US | Canada)

    by
    24

    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.  -  20 Apr 2007  (Review from Allrecipes US | Canada)

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