Risotto with Chicken and Asparagus Recipe - Allrecipes.com
Risotto with Chicken and Asparagus Recipe
  • READY IN 1 hr

Risotto with Chicken and Asparagus

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr

Footnotes

  • 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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2007

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) I did not add the asparagus until about 7 minutes before I pulled the risotto off of the heat. The asparagus had time to cook adequately without going limp, adding a nice counterpoint to the soft texture of the risotto. 3) This is not a recipe for 2 servings. This recipe had no problem feeding 3 people for dinner and two more for lunch the next day.

 
Most Helpful Critical Review
Apr 11, 2007

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

 
Feb 20, 2007

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 water, cooked about 10 more minutes, and it worked out just fine. After tasting the recipe, I'm thinking of trying it with shrimp the next time.

 
Apr 20, 2007

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 teenagers with the stirring... I used 3 chicken breasts, 1 regular onion, and 2 cans (about 4 cups) of chicken stock. Other than that, I followed the recipe exactly. It easily fed 5 people with no leftovers and we will be making it again.

 
Apr 20, 2007

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

 
Mar 09, 2007

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

 
Jun 07, 2007

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 used one quart of chicken broth (like I always do when making risotto), adding one ladel-full at a time. Like many other people, I didn't add my asparagus until the last 10 minutes or so. This turned out really nice.

 
Jun 05, 2007

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 sight by far!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 877 kcal
  • 44%
  • Carbohydrates
  • 104.7 g
  • 34%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 50.8 g
  • 102%
  • Sodium
  • 1268 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

katie
0 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Penne with Chicken and Asparagus

This light and tasty pasta is ready in about 30 minutes.

Chicken Asparagus Roll-Ups

Chicken breasts are rolled around asparagus and cheese, breaded, and baked.

Mom's Chicken Cacciatore

A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States