Chicken and asparagus risotto

    1 hour

    A delicious, authentic Italian risotto with chicken and asparagus. Perfect with a glass of white wine!

    121 people made this

    Serves: 2 

    • 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

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Bring chicken stock to the boil in a small saucepan, then keep warm over low heat.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (73)


    ME and my partner enjoyed this when I made it, will be making it again, but with a better quality wine rather than a cheap bottle  -  27 Nov 2013


    A good base recepie but in its own very bland. I added extra stock as it becomes very dry very quickly. Then at the end I added a little chilli and garlic seasoning and a little creamed cheese. This made it much more tasty. I'm not sure I'd go to the effort to make this again.  -  07 Jan 2013


    My partner really liked this, and he is hard to please! I followed the instructions almost to the letter, but found the risotto not as flavoursome as others that I have made.  -  20 May 2012