Chicken and Asparagus Risotto

Name: Chicken and Asparagus Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 2 Boneless, skinless chicken breasts, cut into 1-inch cubes; 1 Small yellow onion, finely chopped; 2 cloves Garlic, minced; 1.5 cups Arborio rice; 6 cups Chicken broth, warmed; 1 bunch Asparagus, tough ends trimmed, cut into 1-inch pieces; 1/2 cup Grated Parmesan cheese, plus more for serving; 2 tbsp Unsalted butter; 1/4 cup Fresh parsley, chopped; Salt To taste; Black pepper To taste

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This Chicken and Asparagus Risotto is a delightful dish that brings together the richness of Arborio rice with the fresh flavors of early spring asparagus and savory chicken. Cooked slowly with warm broth, the risotto achieves a luxurious, creamy texture without being heavy. It's a satisfying meal that feels both comforting and seasonally appropriate, making it ideal for a March dinner.

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Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Large deep skillet or Dutch ovenWooden spoonMeasuring cups and spoons

Instructions

1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken cubes and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
2
Reduce heat to medium, add chopped onion to the same skillet, and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3
Stir in the Arborio rice, toasting it for 2-3 minutes until the edges are translucent. Pour in 1 cup of warm chicken broth, stirring constantly until it's almost completely absorbed by the rice.
4
Continue adding the warm broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes. About 5 minutes before the rice is done (it should be creamy but still have a slight bite), add the asparagus pieces.
5
Once the risotto is creamy and the rice is al dente, stir in the cooked chicken, Parmesan cheese, and butter. Season with salt and black pepper to taste. Remove from heat and let it rest for a couple of minutes.
6
Stir in fresh chopped parsley just before serving. Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition

Calories580 kcal

Protein38g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use brown rice instead of Arborio?

Arborio rice is essential for the creamy texture of risotto due to its high starch content. Brown rice will not yield the same creamy result, but if you prefer, you can use a short-grain brown rice and adjust cooking time and liquid amount accordingly, though the texture will be different.

How do I know when the risotto is done?

The risotto is done when the rice is al dente (cooked through but still firm to the bite) and the overall dish is creamy and flowing, not stiff. It should not be overly soupy or too dry.

Can I make this vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or peas for more substance.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.