Recipe by katie
"A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!"
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olive oil or butter
2 (5 ounce)
skinless, boneless chicken breast halves - cubed
olive oil or butter
Carnaroli or Arborio rice
asparagus, finely chopped
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese
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.
This was just ok. Took a while to cook, had to add more broth than was called for. Will not make again.
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.
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.
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 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.
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 sight by far!
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto with Chicken and Asparagus
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 203
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