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