A delicious, authentic Italian risotto with chicken and asparagus. Perfect with a glass of white wine!
105 people made this
500ml chicken stock
1 tablespoon olive oil
3 cloves garlic, minced
2 skinless, boneless chicken breast fillets - cubed
2 teaspoons olive oil
1/2 large onion, minced
1 cup Carnaroli or Arborio rice
125ml white wine
250g asparagus, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
75g freshly grated Parmesan cheese
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Method Prep:20min › Cook:40min › Ready in:1hr
Bring chicken stock to the 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.