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

Chicken and asparagus risotto is a delicious and comforting dish that combines tender chicken, flavorful veggies, and creamy arborio rice. It's a classic Italian recipe that's perfect for dinner on a chilly evening or for impressing dinner guests. Once you try it, it will become a go-to recipe in your culinary repertoire.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Dinner, Lunch

Cuisine American, European, International, Italian

Servings6 servings

Calories (per serving)335.61 kcal

Ingredients

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)

Instructions

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).

Notes

1. Begin by preparing all your ingredients before starting to cook. This will make the cooking process smoother and less stressful.

2. Use high-quality chicken broth as your base, as this will add more flavor to your risotto.

3. Sear the chicken first to make it tender and juicy. Season it with salt and pepper to add more flavor.

4. Cook the onions until they are translucent and slightly caramelized, as this will add depth of flavor to the risotto.

5. When cooking the rice, stir it constantly and gradually add the broth. This will help create a creamy and smooth texture.

6. Add the asparagus towards the end of the cooking process, as this will help retain its crispness and vibrant color.

7. Add a splash of white wine towards the end of the cooking process to add a subtle tanginess and depth of flavor to your risotto.

8. Add grated parmesan cheese and a knob of butter at the end of the cooking process, as this will help create a creamy mouthfeel and add more flavor to your risotto.

9. Allow the risotto to rest for a few minutes before serving. This will help the flavors meld and create a more cohesive dish.

10. Top your risotto with fresh parsley, lemon zest, or any other garnish of your choice, to add more color and flavor.

Nutrition

Serving: 1servingCalories: 335.61kcalCarbohydrates: 32.4gProtein: 24.28gFat: 10.15gSaturated Fat: 2.73gPolyunsaturated Fat: 1.15gMonounsaturated Fat: 5.02gTrans Fat: 0.01gCholesterol: 55.74mgSodium: 285.91mgPotassium: 508.84mgFiber: 1.34gSugar: 1.24gVitamin A: 116.42IUVitamin B1: 0.26mgVitamin B2: 0.18mgVitamin B3: 11.54mgVitamin B5: 1.58mgVitamin B6: 0.69mgVitamin B12: 0.43µgVitamin C: 2.73mgVitamin D: 0.12µgVitamin E: 0.89mgVitamin K: 4.39µgCalcium: 94.45mgCopper: 0.19mgFolate: 86.74µgIron: 2.28mgManganese: 0.44mgMagnesium: 36.47mgPhosphorus: 304.24mgSelenium: 32.57µgZinc: 1.42mgAlcohol: 2.09gNet Carbohydrates: 31.06g

Data source: USDA

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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.

Storage Tips

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.

Recipe Variations

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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