Description
A creamy and satisfying risotto featuring tender chicken and fresh asparagus, perfect for any occasion.
Ingredients
Scale
- 1.75 lb chicken (cut into 1-inch bite-sized pieces)
- 1 pack marinade
- 2.25 cups arborio rice
- 4.5 cups chicken broth
- 1 large onion, diced
- 0.75 cup white wine
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lb asparagus (trimmed and cut into 2-inch segments)
- 3 tbsp butter
- 0.33 cup parmesan cheese
- 3 tbsp fresh parsley, chopped
Instructions
- Cut the chicken into bite-sized pieces and combine with the marinade; let sit for 15 minutes.
- Heat a large pot over medium-high heat and cook the marinated chicken for 8-10 minutes until golden; remove and set aside.
- Trim the asparagus, blanch in boiling salted water for 4-5 minutes, then transfer to an ice bath.
- Mince the garlic and dice the onion.
- Melt 2 tablespoons of butter in the same pot, add onion, and cook for 5 minutes; add garlic and cook for another 30 seconds.
- Add the arborio rice and toast for about 1 minute.
- Pour in the white wine and stir until absorbed, about 2-3 minutes; add lemon juice.
- Reduce heat to medium and add warm chicken broth one ladle at a time, stirring frequently, for 15-20 minutes until creamy.
- Remove from heat and stir in the remaining butter, parmesan cheese, and cooked chicken; gently fold in asparagus.
- Season with salt and pepper, serve warm, garnished with parsley.
Notes
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat with a bit of chicken broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg