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Creamy chicken, mushroom and asparagus risotto
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Delicious and untested member recipe.
Ingredients:
  • 1.5L chicken stock (6 tsp Massel chicken style stock powder in 1.5L water)
  • 50g butter
  • 36.40 gm olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 chicken breasts
  • 10-15 button mushrooms, sliced
  • 400g arborio rice
  • 500.00 gm dry white wine
  • Pinch salt and pepper
  • 1 bunch asparagus, boiled until just cooked, chopped
  • 70g butter, extra
  • 120g parmesan cheese, grated
Instructions:
  • Bring the stock to a gentle simmer.
  • In a separate pan, warm olive oil and 50g butter, then sauté onions and garlic over low heat for 15 minutes, ensuring onions don't brown.
  • Place the chicken breasts in a pot of cold water just covering them, bring to a boil, then simmer for 5-10 minutes. Remove from pot and slice the chicken. In the same pan, sauté the mushrooms in a bit of butter until tender. Set aside.
  • Add the rice once the onion has softened and increase the heat. Cook and stir until the rice becomes slightly translucent, around five minutes.
  • Pour in the wine and continuously stir until it's absorbed. Then add a ladle of hot stock, a pinch of salt and pepper, and simmer. Keep adding stock ladle by ladle, stirring until each one is absorbed. Cook until the rice is tender with a slight bite. Adjust seasoning to taste.
  • Take the pan off the heat and mix in the cooked chicken, mushrooms, asparagus, additional butter, and Parmesan. Stir thoroughly. Cover the pan and let it sit for two minutes before serving.

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