Risotto with Chicken and Asparagus Recipe

Name: Risotto with Chicken and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 1 tablespoon olive oil or butter; 1 tablespoon minced garlic; 2 (5 ounce) skinless, boneless chicken breast halves - cubed; 2 teaspoons olive oil or butter; 1/2 large onion, minced; 1 cup Carnaroli or Arborio rice; 1/2 cup white wine; 8 ounces asparagus, finely chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; salt and freshly ground black pepper to taste; 1/2 cup freshly grated Parmesan cheese

Servings: persons

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
1/2 large onion, minced
1 cup Carnaroli or Arborio rice
1/2 cup white wine
8 ounces asparagus, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

1
Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
2
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
3
Stir in the garlic and cook 30 seconds until fragrant.
4
Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
5
Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute.
6
Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
7
Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates.
8
Reduce heat to medium, and stir in 1/3 of the hot chicken stock.
9
Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
10
Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes.
11
Season the risotto with oregano and basil.
12
Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes.
13
Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

580

kcal

Calories

Fat

Carbs

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 13 ingredients. The key ingredients include: 2 cups chicken stock, 1 tablespoon olive oil or butter, 1 tablespoon minced garlic, 2 (5 ounce) skinless, boneless chicken breast halves - cubed, and more.

Yes, Risotto with Chicken and Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto with Chicken and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions