Chicken Asparagus Risotto (Printable)
Creamy Italian Arborio rice with diced chicken and fresh asparagus finished with lemon zest and Parmesan.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts (about 10.5 oz), diced into 1-inch pieces
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 bunch (about 10.5 oz) asparagus, trimmed and cut into 3/4-inch pieces
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Grains
06 - 1½ cups (10.5 oz) Arborio rice
→ Liquids
07 - 5 cups (40 fl oz) low-sodium chicken stock, kept warm
08 - ½ cup (4 fl oz) dry white wine
→ Dairy
09 - 3 tablespoons unsalted butter, divided
10 - ⅔ cup (2.25 oz) freshly grated Parmesan cheese, plus extra for serving
→ Seasonings
11 - Zest of 1 lemon
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Heat olive oil in a large heavy saucepan over medium heat. Season diced chicken with salt and pepper, add to pan, and cook until browned and cooked through, about 5 to 6 minutes. Remove chicken and set aside on a plate.
02 - In the same pan, add 1 tablespoon butter. Sauté chopped onion until translucent and soft, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add Arborio rice to the pan and cook, stirring constantly, for 2 minutes until grains are lightly toasted and edges become translucent.
04 - Pour in white wine and stir continuously until completely absorbed by the rice, about 1 to 2 minutes.
05 - Add hot chicken stock one ladleful at a time, stirring frequently. Allow each addition to be fully absorbed before adding the next. Continue this process for about 15 minutes.
06 - Stir in asparagus pieces and continue adding stock gradually, cooking for another 10 minutes. Rice should be creamy and al dente with a slight bite, and asparagus should be just tender.
07 - Return cooked chicken to the pan. Stir in remaining butter, Parmesan cheese, and lemon zest until butter melts and cheese incorporates. Adjust seasoning with additional salt and pepper as needed.
08 - Remove from heat, cover, and let rest for 2 minutes to allow flavors to meld. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately while creamy.
# Expert Advice:
01 -
- The way the rice slowly transforms into something impossibly creamy without any heavy cream
- That moment when the asparagus hits the pan and the whole kitchen smells like spring
02 -
- I once rushed and added cold stock, which instantly stopped the cooking process and left me with crunchy rice
- Letting the risotto rest for those two minutes before serving makes a huge difference in texture
03 -
- Always taste your rice before serving, it should be slightly al dente with a tiny bit of resistance in the center
- Grating your own Parmesan makes a huge difference compared to pre grated cheese