A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Ingredients
- 2 cups chicken stock
- 1 tablespoon olive oil or butter
- 1 tablespoon minced garlic
- 2 (5 ounce) skinless, boneless chicken breast halves – cubed
- ½ large onion, minced
- 1 cup Carnaroli or Arborio rice
- ½ cup white wine
- 8 ounces asparagus, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons olive oil or butter
Directions
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.
Note
Making a perfect risotto will take some time and should not be rushed. The hot stock must be added in three batches, with the risotto being stirred constantly as it gently simmers. The constant stirring not only keeps the rice from burning into the pan, it also lends the dish a creamy texture.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 877 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat7g | 33% |
Cholesterol104mg | 35% |
Sodium1074mg | 47% |
Total Carbohydrate105g | 38% |
Dietary Fiber5g | 16% |
Total Sugars5g | |
Protein51g | |
Vitamin C11mg | 53% |
Calcium304mg | 23% |
Iron5mg | 29% |
Potassium651mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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