Chicken Asparagus Risotto
A comforting blend of creamy risotto, tender chicken, and fresh asparagus, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Use fresh for best flavor
- 1 teaspoon salt Adjust according to taste
- 1/2 teaspoon pepper Freshly ground is best
- 1.5 tablespoons olive oil For pan-frying, extra virgin is preferred
- 1 bunch fresh asparagus (10-11 oz) Woody ends trimmed
- 4 cups chicken stock Keep it warm for better absorption
- 1.5 tablespoons butter Adds richness to the dish
- 1 small onion (finely chopped) Sweetens the risotto
- 2 cloves garlic (minced) Adds a lovely aroma
- 1.5 cups arborio rice The star of the risotto
- 2/3 cup grated Parmesan Essential for creaminess
Garnishes and Extras
- 1/2 tablespoon olive oil For sautéing
- Juice of 1/2 lemon Brightens the flavor
- Chopped parsley or chives Optional garnish
Instructions
Preparation
- Trim off the woody ends of the asparagus and slice the bottom halves into small pieces.
- Bring the chicken stock to a gentle boil and blanch the chopped asparagus bottoms for about a minute. Remove and blend with a bit of liquid until smooth.
- Slice the chicken breasts horizontally, season, and cook in a skillet over medium-high heat for about 4 minutes per side, adding asparagus tips in the last few minutes.
Cooking the Risotto
- In the same skillet, melt butter and olive oil, then add onion and sauté for about 3 minutes.
- Add garlic and lemon zest, cooking for an additional 30 seconds.
- Stir in arborio rice and toast for about a minute.
- Gradually add warm stock, stirring continuously until most liquid is absorbed, about 15 minutes.
- Stir in Parmesan and asparagus puree, adjust seasoning, and turn off heat.
Serving
- Top risotto with sliced chicken and asparagus tips, garnishing with additional Parmesan and herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Use warm stock for best results and stir continuously for creaminess.