Chicken Asparagus Risotto
A creamy and comforting dish made with tender chicken, fresh asparagus, and arborio rice, perfect for family gatherings and cozy evenings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 1.5 tablespoons olive oil for pan-frying
- 1 bunch fresh asparagus (about 10-11 oz / 300–320 grams, woody ends trimmed)
- 4 cups chicken stock Warm stock is key for risotto.
- 1.5 tablespoons butter (about 0.7 oz / 20–25 grams)
- ½ tablespoon olive oil
- 1 small onion finely chopped, substitute with shallots if desired.
- ½ pieces lemon Juice of, adjust based on preference.
- 2 cloves garlic minced, for extra flavor, roast the garlic.
- 1.5 cups arborio rice Essential for creamy risotto.
- ⅓ pieces lemon Zest of, adds brightness.
- ⅔ cup grated Parmesan Can substitute with Pecorino Romano.
- to taste salt and pepper
- to taste chopped parsley or chives for garnish, optional.
Instructions
Preparation
- Trim the woody ends of the asparagus and slice the stalks into small pieces.
- Bring 4 cups of chicken stock to a gentle boil. Blanch the bottom pieces of asparagus in the stock for 1 minute, then transfer to a blender and blend with a splash of water until smooth.
- Slice the chicken breasts horizontally, season with salt and pepper. Heat olive oil in a large skillet and cook the chicken for about 4 minutes on each side until golden brown, adding the asparagus tips in the last moments.
- Lower the heat and add butter and olive oil to the same pan. Sauté the chopped onions until translucent, then add minced garlic and lemon zest.
- Stir in the arborio rice, coating it with oil and butter for about a minute.
- Gradually add warm chicken stock, 1–2 ladles at a time, stirring continuously until the rice absorbs the liquid and becomes creamy, about 15 minutes.
- Once al dente, fold in the asparagus purée and grated Parmesan. Adjust lemon and seasonings as desired.
- Plate the risotto, topping with chicken slices, asparagus tips, and a sprinkle of herbs.
Notes
Store leftover risotto in an airtight container in the fridge for up to 3 days. For best results, enjoy warm, adding a splash of stock to revive its creaminess. Consider adding seasonal veggies or substituting chicken with shrimp or mushrooms for variations.