Chicken and Asparagus Risotto

Make a chicken and asparagus risotto for lunch and dinner!

Chicken and Asparagus Risotto

Recipe by Caion Alves
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes

Your chicken and asparagus risotto will be perfect using the ingredients from the list below and following the step-by-step instructions.

Ingredients

  • 1 cup arborio rice

  • 2 cups of chicken broth

  • 1/2 cup white wine

  • 2 tablespoons of butter

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1/2 cup grated parmesan cheese

  • 200g cooked and shredded chicken

  • 200g fresh asparagus, cut into small pieces

  • Salt and pepper to taste

Directions

  • In a medium pot, heat the chicken broth and keep it hot.
  • In another medium pan, heat the butter and sauté the onion and garlic until soft.
  • Add the rice and sauté for about 2 minutes, until it starts to become translucent.
  • Add the wine and cook until it is fully absorbed by the rice.
  • Gradually add the chicken broth, stirring constantly until the rice is tender and the broth has been fully absorbed. 
    This should take about 20-25 minutes.
  • Add the chicken, asparagus, Parmesan cheese and mix well.
  • Season with salt and pepper to taste.
  • Serve it hot.


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