Chicken and Asparagus Risotto: A Delicious Italian Recipe

Ingredients

• 2 cups chicken stock
• 1 tablespoon olive oil or butter
• 1 tablespoon minced garlic
• 2 (5 ounce) skinless, boneless chicken breast halves - cubed
• 2 teaspoons olive oil or butter
• 0.5 large onion, minced
• 1 cup Carnaroli or Arborio rice
• 0.5 cup white wine
• 8 ounces asparagus, finely chopped
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• salt and freshly ground black pepper to taste
• 0.5 cup freshly grated Parmesan cheese

Instructions

1. In a small saucepan, bring the chicken stock to a boil and then reduce the heat to low to keep it warm.
2. In a large saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add the cubed chicken and cook until it is firm and lightly browned; then set aside.
3. Heat the remaining 2 teaspoons of olive oil in the saucepan and cook the onions until softened and translucent, about 1 minute. Add the rice and cook until the rice turns opaque and the onion starts to brown.
4. Add the wine and asparagus to the saucepan. Cook, stirring constantly, until the wine evaporates. Reduce the heat to medium and add 1/3 of the hot chicken stock. Cook, stirring constantly, until all the liquid is absorbed, about 8 to 10 minutes.
5. Add another 1/3 of the chicken stock and continue cooking and stirring until absorbed, about 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock and stir until absorbed again, about 8 to 10 minutes. Season with salt and pepper to taste, then add the Parmesan cheese and chicken cubes.

Nutrition

• Calories: 877 kcal
• Fat Content: 23 g
• Fiber Content: 5 g
• Sugar Content: 5 g
• Sodium Content: 1074 mg
• Protein Content: 51 g
• Cholesterol Content: 104 mg
• Carbohydrate Content: 105 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g