Risotto with Chicken and Asparagus

Name: Risotto with Chicken and Asparagus
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Carnaroli or Arborio rice; 227 grams asparagus, finely chopped; 473 milliliters chicken stock; 1 teaspoons dried basil; 1 Tbsp minced garlic; 2 teaspoons olive oil or butter; 1 larges onion, minced; 1 teaspoons dried oregano; 118 milliliters freshly grated Parmesan cheese; 2 servings salt and freshly ground black pepper to taste; 283 grams skinless, boneless chicken breast halves - cubed; 118 milliliters white wine

Need a gluten free main course? Risotto with Chicken and Asparagus could be an amazing recipe to try. One serving contains 830 calories, 55g of protein, and 18g of fat. This recipe serves 2. Head to the store and pick up basil, olive oil, chicken breast halves, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. If you like this recipe, you might also like recipes such as Chicken and Asparagus Risotto, Mushroom Asparagus Risotto With Crisped Chicken, and Chicken Risotto with Lemon, Asparagus and Peas.

Instructions

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

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Sauce Pan

Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Olive Oil

Onion

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Stock

Asparagus

Wine

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.

Ingredients you will need

Chicken Stock

Oregano

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.

Ingredients you will need

Parmesan