Roasted Chicken, Asparagus And Roquefort Risotto

Name: Roasted Chicken, Asparagus And Roquefort Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7-8 cups canned chicken stock; (2 32oz boxes); 3 cups Arborio rice; 3 Tablespoons olive oil; 1/2 cup chopped onion; 4 cloves minced garlic; 1 cup dry wine at room temp.; (pinot grigio); 1 pound asparagus trimmed of; woody bottom part and cut; into 2 inch pieces; 2 cups Roasted chicken cut into; bit-sized pieces; 1 Tablespoon unsalted butter; 1/2 cup crumbled Roquefort; cheese; 1/4 cup grated parmesan cheese; plus extra for garnish; chopped parsely for garnish; salt and pepper to taste

Servings: persons

7-8 cups canned chicken stock
(2 32oz boxes)
3 cups Arborio rice
3 Tablespoons olive oil
1/2 cup chopped onion
4 cloves minced garlic
1 cup dry wine at room temp.
(pinot grigio)
1 pound asparagus trimmed of
woody bottom part and cut
into 2 inch pieces
2 cups Roasted chicken cut into
bit-sized pieces
1 Tablespoon unsalted butter
1/2 cup crumbled Roquefort
cheese
1/4 cup grated parmesan cheese
plus extra for garnish
chopped parsely for garnish
salt and pepper to taste

1
In a medium sauce pan over medium heat, bring stock to a simmer. Make sure to reserve 1/4 cup of heated stock for the end.
2
Parboil trimmed asparagus in salted water for about 1-2 minutes until tender, then plunge in ice water to stop cooking. Drain and set aside.
3
You can also quick steam in a microwave steamer for about 2 minutes.
4
In a large heavy sauce pan over medium heat saute onion and garlic in oil until softened, about 3-4 minutes. Add rice. Stir until well coated with oil, onion and garlic (about 3 minutes).
5
Add wine and stir until wine is almost completely absorbed.
6
Start adding stock one ladleful at a time. Wait until stock is almost absorbed before adding another ladleful. Continue stirring rice until it has a creamy consistency and rice is almost tender (al dente), about 20 minutes.
7
Add chicken and asparagus and another ladle of stock. Cook about 2-3 more minutes. Remove from heat. Add butter, cheeses and reserved stock. Salt and pepper to taste.
8
Garnish with parsley and parmesan cheese.
9
Serve immediately.

1177

kcal

Calories

Fat

118

Carbs

106

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 20 ingredients. The key ingredients include: 7-8 cups canned chicken stock, (2 32oz boxes), 3 cups Arborio rice, 3 Tablespoons olive oil, and more.

Yes, Roasted Chicken, Asparagus And Roquefort Risotto 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!

Roasted Chicken, Asparagus And Roquefort Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions