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!

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

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