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Risotto with Chicken and Asparagus

4

0 min

Risotto with Chicken and Asparagus

Risotto with Chicken and Asparagus Photo 1

Category

Rice Recipes

Time

0 min

Serving

2 persons

Calories

877

Rating

4.00★ (101)

Cuisine

Italian
Author: Victoria Buriak
A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

Ingredients

  • chicken stock: 2 cups
  • olive oil or butter: 1 Tbsp
  • garlic: 1 Tbsp (minced)
  • skinless, boneless chicken breast halves: 2 piece (5 ounce, cubed)
  • olive oil or butter: 2 tsp
  • onion: 0.5 piece (minced)
  • Carnaroli or Arborio rice: 1 cup
  • white wine: 0.5 cup
  • ounces asparagus: 8 piece (chopped)
  • oregano: 0.5 tsp (dried)
  • basil: 0.5 tsp (dried)
  • salt and freshly ground black pepper: (to taste)
  • freshly grated Parmesan cheese: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
    Risotto with Chicken and Asparagus Photo 2
  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.
    Risotto with Chicken and Asparagus Photo 3
  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.
    Risotto with Chicken and Asparagus Photo 4
  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.
    Risotto with Chicken and Asparagus Photo 5
  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.
    Risotto with Chicken and Asparagus Photo 6

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