Risotto with Chicken and Asparagus

Risotto with Chicken and Asparagus

katie 0

"A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 877 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 104.7g
  • 34%
  • Protein:
  • 50.8 g
  • 102%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • Note
  • 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.


  1. 90 Ratings

Most helpful positive review

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) ...

Most helpful critical review

This was just ok. Took a while to cook, had to add more broth than was called for. Will not make again.

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) ...

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...

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 tee...

This is a nice, basic risotto recipe. It needs MUCH more liquid though, at least 4 cups.

Yum. I added a little poultry seasoning to the chicken to add a little flavor, as chicken can get bland at times. Next time I would use 1/2 to 3/4 c wine. I think I used a bit too much. I also u...

This is an excellent recipe. Instead of chicken and asparagus, I used cooked, frozen shrimp and frozen peas. It was very popular (and delicious)!

Outstanding! I love a good Risotto and this is a true Italian dish. Risotto is a little hard to make the first time, however, these directions were excellent. Best recipe I have found on this si...

This is a bit time consuming but it was delicious. I upped the wine to 3/4 c. as suggested by another reviewer. The only things I did differently were: I used fresh basil only because I happe...

This recipe came out great even with my substitutions due to lack of ingredients! I used minute rice due to lack of risotto, and frozen asparagus which I didn't add until the last addition of th...