Risotto with Chicken and Asparagus recipe
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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
Nutrition Info
- 877.3 caloriescarbohydrate: 104.7 gcholesterol: 104.3 mgfat: 22.5 gfiber: 4.6 gprotein: 50.8 gsaturatedFat: 6.5 gservingSize: -sodium: 1074 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Risotto with Chicken and Asparagus
Directions
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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.