Chicken Asparagus Risotto
This chicken asparagus risotto is creamy, comforting, and elegant without being heavy. Arborio rice slowly releases its starches to create a silky texture, while tender chicken and fresh asparagus add protein, color, and balance. A restaurant-quality healthy dinner made right at home.
Equipment
- large skillet or sauté pan
- saucepan for warming broth
- wooden spoon or spatula
Ingredients
- 1 cup Arborio rice
- 1 lb chicken breast, diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4–5 cups chicken broth, kept warm
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/3 cup Parmesan cheese, freshly grated
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- salt and black pepper, to taste
Instructions
- Warm the chicken broth in a saucepan and keep it at a gentle simmer.
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large pan and cook chicken until golden and cooked through. Remove and set aside.
- Add remaining olive oil to the pan. Sauté onion until soft and translucent, about 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in Arborio rice and toast for 1–2 minutes until edges turn translucent.
- Pour in white wine and stir until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing it to absorb before adding more.
- After about 15 minutes, add asparagus. Continue adding broth until rice is creamy and al dente, about 20 minutes total.
- Remove from heat. Stir in chicken, butter, Parmesan, lemon zest, and lemon juice. Season to taste.
- Serve immediately while creamy and flowing.
Notes
For best results, keep the broth warm and add it gradually. Risotto should be creamy and flowing, not stiff. Finish off the heat with butter and Parmesan for a smooth, luxurious texture.