Mushroom Asparagus Risotto With Crisped Chicken

Name: Mushroom Asparagus Risotto With Crisped Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1 tablespoon butter; 3/4 cup sweet onion, such as Vidalia, finely diced; 1 1/3 cups arborio rice; 1/2 cup dry white wine; 1/4 teaspoon salt; 4 ounces cremini mushrooms or 4 ounces button mushrooms, thinly sliced; 1/2 lb fresh asparagus, thinly sliced on the diagonal; 1/2 cup freshly grated parmesan cheese; 1 tablespoon olive oil or 1 tablespoon butter; 2 cups shredded cold cooked chicken; 2 tablespoons chopped fresh parsley

Servings: persons

4 cups chicken broth
1 tablespoon butter
3/4 cup sweet onion, such as Vidalia, finely diced
1 1/3 cups arborio rice
1/2 cup dry white wine
1/4 teaspoon salt
4 ounces cremini mushrooms or 4 ounces button mushrooms, thinly sliced
1/2 lb fresh asparagus, thinly sliced on the diagonal
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil or 1 tablespoon butter
2 cups shredded cold cooked chicken
2 tablespoons chopped fresh parsley

1
Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
2
Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.
3
Continue to slowly add 1/2 cup hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed.
4
Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
5
Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; saute 5 to 7 minutes or until browned and crispy in spots.
6
Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.

966

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups chicken broth, 1 tablespoon butter, 3/4 cup sweet onion, such as Vidalia, finely diced, 1 1/3 cups arborio rice, and more.

Yes, Mushroom Asparagus Risotto With Crisped Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!