A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Ingredients
- chicken stock: 2 cups
- olive oil or butter: 1 Tbsp
- garlic: 1 Tbsp (minced)
- skinless, boneless chicken breast halves: 2 piece (5 ounce, cubed)
- olive oil or butter: 2 tsp
- onion: 0.5 piece (minced)
- Carnaroli or Arborio rice: 1 cup
- white wine: 0.5 cup
- ounces asparagus: 8 piece (chopped)
- oregano: 0.5 tsp (dried)
- basil: 0.5 tsp (dried)
- salt and freshly ground black pepper: (to taste)
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
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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.
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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.
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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.
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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.
