Chicken and Asparagus Risotto (30 Minutes)

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There’s something truly comforting about a creamy and flavorful bowl of chicken and asparagus risotto. This classic Italian dish brings together tender chicken, vibrant asparagus, and creamy Arborio rice, resulting in a deliciously balanced meal. The risotto is cooked slowly, allowing the rice to absorb the rich flavors of chicken broth, white wine, and Parmesan cheese. Pair it with a glass of white wine and some crusty bread and you’ve got dinner!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts, cut into small pieces
  • 1 bunch of asparagus, trimmed and cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large skillet or pan, heat some olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  2. In the same pan, add a bit more olive oil if needed, and sauté the chopped onion and minced garlic until they become translucent and fragrant, about 3-4 minutes.
  3. Add the Arborio rice to the pan and stir it for a couple of minutes until it is well coated with the oil and starts to toast slightly.
  4. Pour in the white wine and stir until it is absorbed by the rice.
  5. Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process should take about 20 minutes, and the rice will become creamy and tender.
  6. In the last few minutes of cooking, add the asparagus pieces and continue stirring until they are cooked but still crisp-tender.
  7. Stir in the grated Parmesan cheese and season with salt and pepper to taste. If needed, add a little more broth or water to achieve your desired consistency.
  8. Return the cooked chicken to the pan and give it a final stir to combine all the ingredients.
  9. Serve the chicken and asparagus risotto hot, garnished with fresh parsley.

Notes

Use homemade chicken broth or a high-quality store-bought version for the best flavor. Be patient and stir the risotto constantly to help release the starches in the rice, creating a creamy texture. Cook the asparagus until it is crisp-tender to maintain its vibrant color and slight crunch. Taste and adjust the seasoning as you go along, adding more salt, pepper, or Parmesan cheese to suit your taste preferences. For added richness, you can stir in a tablespoon of butter at the end of cooking. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 900mg
  • Fat: 8g
  • Carbohydrates: 70g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 45mg

Pair this with...

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Maple Glazed Green Beans

Begin by trimming your fresh green beans. In a skillet over medium heat, add a splash of olive oil and sauté the beans until they're starting to soften but still have a bit of crunch. Meanwhile, in a separate pan, toast some pine nuts just until they're golden, which will bring out their rich, buttery flavor. Once the green beans are nearly done, drizzle in pure maple syrup to give them a sweet glaze that complements their natural earthiness. Let the syrup caramelize slightly and coat the beans. Add in your toasted pine nuts, toss everything together, and season with a pinch of salt.

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