Risotto with Chicken and Asparagus Recipe
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Risotto with Chicken and Asparagus

By: katie  
"A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!"

Rating: This weblink has been rated 53 times with an average star rating of 4.2 Read Reviews (33)

Rate/Review | 5,031 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 2 servings
 

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
  • 1/2 large onion, minced
  • 1 cup Carnaroli or Arborio rice
  • 1/2 cup white wine
  • 8 ounces asparagus, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and freshly ground black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Directions

  1. Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
  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.
  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.
  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.
  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.

Footnotes

FOOTNOTE

  • Making a perfect risotto will take some time and should not be rushed. The hot stock must be added in three batches, with the risotto being stirred constantly as it gently simmers. The constant stirring not only keeps the rice from burning into the pan, it also lends the dish a creamy texture.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 900 | Total Fat: 24g | Cholesterol: 109mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2007 by druzgal 
This ended up tasting pretty good with very few modifications. I made a double recipe. It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2007 by JUANPOUSSIN 
This recipe turned out very well with some minor alterations: 1) I used slightly more liquid... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2007 by Tana 
I've never made risotto before & I'm not a big fan of recipes that require me to stand and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2007 by a4mrnyrinpa 
This is a nice, basic risotto recipe. It needs MUCH more liquid though, at least 4 cups. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by Pettirossa 
This is an excellent recipe. Instead of chicken and asparagus, I used cooked, frozen shrimp... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2007 by R&R 
Yum. I added a little poultry seasoning to the chicken to add a little flavor, as chicken can... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2007 by Jessica 
This recipe came out great even with my substitutions due to lack of ingredients! I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2007 by Cindy T. 
This is a bit time consuming but it was delicious. I upped the wine to 3/4 c. as suggested by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2007 by JBonicelli 
Outstanding! I love a good Risotto and this is a true Italian dish. Risotto is a little hard... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2007 by Lori-Lu 
This was just ok. Took a while to cook, had to add more broth than was called for. Will not... MORE

 
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