About this recipe:A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
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
Bring chicken stock to the boil in a small saucepan; cover and keep warm over low heat.
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.
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.
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.
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.