Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups chicken broth
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Chicken and asparagus risotto is a classic Italian dish that combines the flavors of tender chicken, crisp asparagus, and creamy Arborio rice. This recipe is a great option for a cozy night in or for entertaining guests.
To begin, heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the chicken and sauté until it is cooked through and no longer pink.
Remove the chicken from the pot and set it aside. In the same pot, add another tablespoon of olive oil and sauté the onion and garlic until they are soft and fragrant, about 3-4 minutes.
Add the Arborio rice to the pot and stir until it is coated with the oil and onion mixture. Cook for 1-2 minutes until the rice is lightly toasted.
Next, add the white wine to the pot and stir until it is absorbed by the rice. Begin adding the chicken broth to the pot, one cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next.
When you have added 3 cups of broth to the pot, add the asparagus and continue adding the remaining cup of broth until the rice is tender and creamy. This should take about 20-25 minutes.
When the risotto is cooked to your liking, remove it from the heat and stir in the butter and grated Parmesan cheese. Add the cooked chicken and stir until it is well combined.
Serve the chicken and asparagus risotto hot, garnished with additional Parmesan cheese if desired. Enjoy!