A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

katie
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.

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  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

  • Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.

  • Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.

  • Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Note

Making a perfect risotto will take some time and should not be rushed. The hot stock must be added in three batches, with the risotto being stirred constantly as it gently simmers. The constant stirring not only keeps the rice from burning into the pan, it also lends the dish a creamy texture.

Nutrition Facts

877 calories; 22.5 g total fat; 104 mg cholesterol; 1074 mg sodium. 104.7 g carbohydrates; 50.8 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2007
This recipe turned out very well with some minor alterations: 1) I used slightly more liquid than specified in the recipe I believe about another half-cup of water to get the rice tender. 2) I did not add the asparagus until about 7 minutes before I pulled the risotto off of the heat. The asparagus had time to cook adequately without going limp adding a nice counterpoint to the soft texture of the risotto. 3) This is not a recipe for 2 servings. This recipe had no problem feeding 3 people for dinner and two more for lunch the next day. Read More
(42)

Most helpful critical review

Rating: 2 stars
04/11/2007
This was just ok. Took a while to cook had to add more broth than was called for. Will not make again. Read More
(3)
98 Ratings
  • 5 star values: 45
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
03/16/2007
This recipe turned out very well with some minor alterations: 1) I used slightly more liquid than specified in the recipe I believe about another half-cup of water to get the rice tender. 2) I did not add the asparagus until about 7 minutes before I pulled the risotto off of the heat. The asparagus had time to cook adequately without going limp adding a nice counterpoint to the soft texture of the risotto. 3) This is not a recipe for 2 servings. This recipe had no problem feeding 3 people for dinner and two more for lunch the next day. Read More
(42)
Rating: 4 stars
03/16/2007
This recipe turned out very well with some minor alterations: 1) I used slightly more liquid than specified in the recipe I believe about another half-cup of water to get the rice tender. 2) I did not add the asparagus until about 7 minutes before I pulled the risotto off of the heat. The asparagus had time to cook adequately without going limp adding a nice counterpoint to the soft texture of the risotto. 3) This is not a recipe for 2 servings. This recipe had no problem feeding 3 people for dinner and two more for lunch the next day. Read More
(42)
Rating: 5 stars
02/20/2007
This ended up tasting pretty good with very few modifications. I made a double recipe. It was still a bit too "al dente" for my taste when I was done adding the broth. So I added another 3/4 cup water cooked about 10 more minutes and it worked out just fine. After tasting the recipe I'm thinking of trying it with shrimp the next time. Read More
(37)
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Rating: 5 stars
04/20/2007
I've never made risotto before & I'm not a big fan of recipes that require me to stand and stir for a long time; however this was VERY tasty and worth the effort. I enlisted the help of my teenagers with the stirring... I used 3 chicken breasts 1 regular onion and 2 cans (about 4 cups) of chicken stock. Other than that I followed the recipe exactly. It easily fed 5 people with no leftovers and we will be making it again. Read More
(24)
Rating: 4 stars
04/20/2007
This is a nice basic risotto recipe. It needs MUCH more liquid though at least 4 cups. Read More
(18)
Rating: 5 stars
06/07/2007
Yum. I added a little poultry seasoning to the chicken to add a little flavor as chicken can get bland at times. Next time I would use 1/2 to 3/4 c wine. I think I used a bit too much. I also used one quart of chicken broth (like I always do when making risotto) adding one ladel-full at a time. Like many other people I didn't add my asparagus until the last 10 minutes or so. This turned out really nice. Read More
(14)
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Rating: 5 stars
03/09/2007
This is an excellent recipe. Instead of chicken and asparagus I used cooked frozen shrimp and frozen peas. It was very popular (and delicious)! Read More
(13)
Rating: 5 stars
06/05/2007
Outstanding! I love a good Risotto and this is a true Italian dish. Risotto is a little hard to make the first time however these directions were excellent. Best recipe I have found on this sight by far! Read More
(8)
Rating: 4 stars
03/15/2007
This recipe came out great even with my substitutions due to lack of ingredients! I used minute rice due to lack of risotto and frozen asparagus which I didn't add until the last addition of the broth because I didn't want it to overcook. I did use about a cup of extra broth like someone else suggested. And unfortunately I was out of white wine so I used a cup of hard cider...:) It still came out great! This recipe is definitely worth trying! Read More
(7)
Rating: 4 stars
11/18/2010
It needed an additional cup of chicken broth and I added a 1/2 can of mushrooms. I cut the rice back to 3/4 cup and kept all of the other ingredients flavor come out so it wouldn't be bland. It isn't special occasion spectacular but I would make it again as just a regular meal. Read More
(7)
Rating: 2 stars
04/11/2007
This was just ok. Took a while to cook had to add more broth than was called for. Will not make again. Read More
(3)