Creamy Chicken and Asparagus Risotto

Creamy Chicken and Asparagus Risotto, a classic Italian dish that brings comfort to your table. This non-vegetarian recipe features tender chicken and fresh asparagus, creating a satisfying meal perfect for any occasion. With dairy included, it's a treat for cheese lovers!

The flavor profile is a harmonious blend of savory chicken, aromatic garlic, and earthy herbs, making it versatile for lunch or dinner. Pair it with a crisp salad or a glass of white wine for a complete experience.

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Recipe Collection: Dinner

Serving Size: 2

Cooking Time: 60 minutes

Overview

This Risotto with Chicken and Asparagus is a delicious, authentic-tasting Italian dish. It's creamy, flavorful, and perfect when paired with a glass of Italian wine. The combination of tender chicken, fresh asparagus, and creamy risotto makes it a delightful meal for any occasion.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Italian

Ingredients

• 2 Cups chicken stock
• 1 Tablespoon olive oil
• 1 Tablespoon garlic, minced
• 2 5 Ounces skinless, boneless chicken breast halves, cubed
• 2 Teaspoons olive oil
• 0.5 Large onion, minced
• 1 Cup Carnaroli rice
• 0.5 Cup white wine
• 8 Ounces asparagus, sliced
• 0.5 Teaspoon dried oregano
• 0.5 Teaspoon dried basil
• 1 Pinch salt, to taste
• 1 Pinch black pepper, ground, to taste
• 0.5 Cup Parmesan cheese, grated

Steps

1. Bring the chicken stock to a boil in a small saucepan, then keep it warm over low heat.
2. Heat 1 teaspoon of olive oil in a large saucepan over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the cubed chicken and cook until firm and lightly browned. Set aside.
3. In the same saucepan, heat the remaining 2 teaspoons of olive oil. Cook the minced onions until they soften and turn translucent, about 1 minute.
4. Stir in the rice and continue cooking until the rice turns opaque and the onion begins to brown.
5. Add the white wine and asparagus, cooking and stirring constantly until the wine evaporates.
6. Reduce the heat to medium and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all the liquid is absorbed, about 8 to 10 minutes.
7. Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, another 8 to 10 minutes. Season the risotto with oregano and basil.
8. Pour in the remaining stock and stir until absorbed again, about 8 to 10 minutes.
9. Season to taste with salt and pepper, then stir in the Parmesan cheese and cooked chicken cubes.

Enjoy this creamy and flavorful risotto with your favorite side dish or a glass of wine!