Chicken and Asparagus Risotto is a classic dish that has become popular for its creamy texture and bold flavors. It’s the perfect meal for a cozy night in, a romantic dinner, or a gathering with friends and family. The combination of tender chicken, tasty asparagus, and creamy risotto is simply delicious, and it is a recipe that anyone can make. Whether you are an experienced chef or a newbie in the kitchen, this dish is easy to prepare and will impress your guests. So why not try making this recipe yourself? Follow the simple steps and enjoy the delicious flavors of Chicken and Asparagus Risotto.
Here is why you might love this Chicken and Asparagus Risotto Recipe
1. It’s a comforting and filling meal. The creamy and cheesy risotto combined with juicy chicken and fresh asparagus make for a satisfying dish that will leave you feeling full and content.
2. It’s easy to make. While risotto can be intimidating, this recipe breaks down the steps and provides helpful tips to ensure a delicious end result. Plus, using rotisserie chicken saves time and effort.
3. It’s versatile. This recipe can easily be adapted to suit your preferences or pantry staples. Swap out the asparagus for another vegetable or cheese, or add in some herbs or spices to change up the flavor.
Chicken and Asparagus Risotto Recipe
- 4 cups (953.6 g) chicken broth
- 2 tablespoons extra virgin olive oil
- 1 small onion diced
- 2 (2 cloves) garlic cloves minced
- 1 cup (202.9 g) arborio rice
- 1/2 cup (121.7 g) dry white wine
- 1 pound (453.6 g) chicken breast cut into small pieces
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1/2 cup (50.7 g) grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped for garnish (optional)
- Heat 4 cups of chicken broth in a pot and keep it on low heat.
- In a separate pan, heat 2 tablespoons of olive oil and sauté 1 small diced onion and 2 cloves of minced garlic.
- Add 1 cup of arborio rice to the pan and stir until it is coated in oil and slightly toasted.
- Pour in 1/2 cup of dry white wine and simmer until fully absorbed.
- Gradually pour in a ladle of the heated chicken broth to the rice and stir until absorbed. Repeat until all broth has been used up.
- In another pan, cook 1 pound of cut chicken breast pieces until browned.
- Add 1 bunch of trimmed and cut asparagus to the pan and cook until tender.
- Stir in 1/2 cup grated Parmesan cheese to the risotto.
- Mix in the cooked chicken and asparagus to the risotto.
- Season with salt and pepper to taste.
- Garnish with fresh, chopped parsley (optional).
Data source: USDA
Main Ingredients Explained
|Main Ingredient||Description||Possible Alternatives|
|Chicken||A protein-rich ingredient that adds flavor and texture to the dish.||Tofu, mushrooms, or shrimp can be used as a vegetarian or seafood alternative.|
|Asparagus||A crunchy and flavorful vegetable that adds color and nutrients to the dish.||Broccoli, green beans, or peas can be used as a substitute for a similar texture and taste.|
|Arborio Rice||A starchy, short-grain rice that is used in traditional risotto recipes for its ability to absorb liquid and create a creamy texture.||Carnaroli rice, sushi rice, or even barley can be used as an alternative for a slightly different texture and flavor.|
Cooked chicken and asparagus risotto can typically last in the fridge for up to four days if stored in an airtight container.
For longer storage, place the risotto in a freezer-safe container and freeze for up to three months. To defrost, transfer the container to the fridge for several hours or overnight. Reheat the risotto in a skillet or microwave until heated through, adding a splash of chicken broth if it appears dry. It is important to note that the texture of the risotto may be slightly altered after freezing.
1. Mushroom and Chicken Risotto: Add sautéed sliced mushrooms to the risotto along with the chicken and asparagus for added texture and flavor.
2. Shrimp and Asparagus Risotto: Replace the chicken with cooked and peeled shrimp for a seafood twist on the classic risotto recipe.
3. Vegetarian Risotto: Omit the chicken and use vegetable broth instead of chicken broth. Add in other vegetables such as spinach or roasted red peppers for added flavor and nutrition.
4. Lemon and Asparagus Risotto: Add lemon zest and juice to the risotto for a bright and refreshing twist on the classic recipe.
5. Parmesan and Asparagus Risotto: Add grated parmesan cheese to the risotto at the end of cooking for a creamy and cheesy finish.
What To Serve With
1. A side salad with mixed greens and a light vinaigrette dressing.
2. Crusty bread or garlic bread for dipping into the risotto.
3. A glass of white wine, such as Chardonnay or Sauvignon Blanc.
4. Roasted or grilled vegetables, such as zucchini or red bell peppers.
5. Grilled or baked chicken, if you want to add more protein.
6. Parmesan cheese for sprinkling over the top of the risotto.
7. Lemon wedges for squeezing over the chicken and asparagus.
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