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Risotto with Chicken and Asparagus
Risotto with Chicken and Asparagus
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savory Italian risotto with chicken and asparagus, paired beautifully with a glass of Italian wine.
Ingredients:
  • 2 cups chicken stock
  • 1 tablespoon olive oil or butter
  • 1 tablespoon minced garlic
  • 2 (5 ounce) skinless, boneless chicken breast halves - cubed
  • 2 teaspoons olive oil or butter
  • 0.5 large onion, minced
  • 1 cup Carnaroli or Arborio rice
  • 0.5 cup white wine
  • 8 ounces asparagus, finely chopped
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • salt and freshly ground black pepper to taste
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • Bring the chicken stock to a gentle boil in a saucepan, then simmer over low heat to keep warm.
  • In a large saucepan over medium-high heat, heat 1 teaspoon of olive oil until shimmering. Saute the garlic for 30 seconds until aromatic. Add the cubed chicken and cook until golden brown and cooked through. Set aside.
  • In a saucepan, heat the remaining 2 teaspoons of olive oil. Cook the onions until soft and translucent for about 1 minute. Add the rice and cook until the rice becomes opaque and the onions start to brown.
  • Add the wine and asparagus to the pan and keep stirring until the wine cooks off. Lower the heat to medium, then pour in 1/3 of the hot chicken stock. Stir continuously until all the liquid is absorbed, which should take about 8 to 10 minutes.
  • Pour in an additional 1/3 of chicken stock, stirring continuously until absorbed, about 8 to 10 minutes. Season the risotto with fragrant oregano and basil. Add the rest of the stock and stir until absorbed, another 8 to 10 minutes. Season with salt and pepper, then mix in Parmesan cheese and chicken cubes.

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