A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
877 Calories
Recipe Instructions
Step 1
Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
2 cups chicken stock
½ teaspoon dried oregano
salt and freshly ground black pepper to taste
1 tablespoon minced garlic
½ teaspoon dried basil
½ cup white wine
½ large onion, minced
½ cup freshly grated Parmesan cheese
1 tablespoon olive oil or butter
2 (5 ounce) skinless, boneless chicken breast halves - cubed
