Description
A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Ingredients
- 2 cups chicken stock
- 1 tablespoon olive oil or butter
- 1 tablespoon minced garlic
- 2 (5 ounce) skinless, boneless chicken breast halves – cubed
- 2 teaspoons olive oil or butter
- ½ large onion, minced
- 1 cup Carnaroli or Arborio rice
- ½ cup white wine
- 8 ounces asparagus, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Bring chicken stock to a boil in a small saucepan
- then keep warm over low heat.
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 2