Chicken and Asparagus Risotto

I recently made Chicken And Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!Chicken and Asparagus Risotto / The Grateful Girl Cooks!
I couldn’t get enough of this risotto! Even the leftovers for lunch the next day were wonderful! Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish of rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe is pretty straightforward. If you do the prep work right at the beginning, then it is a breeze to put together.  I used some baked chicken leftovers, which also saved me some prep time!  Here’s how to make this delicious meal:

Do prep work first.  1)  Remove the woody ends of the asparagus and discard. Cut stalks into 2 inch pieces.  Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Drain.  2) While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.  3) Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or  leftovers – I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). See NOTES section of printable recipe for a quick way to cook chicken for this recipe.  Set aside cooked asparagus, mushrooms and chicken pieces.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Melt butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add Arborio rice to onions; stir frequently and cook until rice begins to turn a light golden brown color.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add white wine. Let liquid come to a boil, then cook until it has been absorbed into rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer.  Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.  Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the pan.  Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be creamy and tender.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Remove pan from the heat.  Add cooked chicken to rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients.  Taste, and lightly season with salt and pepper.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Make sure everything is warm, then dish up and serve onto individual plates or bowls.  Garnish with finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Enjoy the flavors of creamy rice, chunks of chicken, Parmesan cheese, and the wonderful fresh asparagus in this dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe. Have a great day!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

Chicken and Asparagus Risotto
 
Prep time
Cook time
Total time
 
Creamy risotto with chicken, asparagus, Parmesan cheese and mushrooms is a delicious and filling "all in one" main dish!
As Prepared By:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
For Add-ins:
  • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
  • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
  • 8 oz. package sliced mushrooms, (sautéed in 2 teaspoons butter)
For risotto:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup diced white onion
  • 1 cup Arborio rice (no substitutes)
  • ⅓ cup dry white wine
  • 2½ cups chicken stock (or broth)
  • ¾ cup finely grated Parmesan cheese
  • Salt and Pepper, to taste
For garnish:
  • Additional Parmesan cheese
  • Fresh chives, sliced thin (may substitute chopped parsley, if desired)
Directions
Do prep work first:
  1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
  2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
  3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
To Prepare Risotto:
  1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
  2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add ¼ cup more broth, stirring well. Continue this process (rice absorbs liquid, add ¼ cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
  3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
  4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
  5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy!
Notes
If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

 

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