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fork on side of plate of risotto

Easy Chicken and Asparagus Risotto

Karon Grieve
This super easy chicken and asparagus risotto is rich and creamy comfort food with that touch of spring time magic
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 685 kcal

Ingredients
 

  • 2 tbsp olive oil
  • 1 onion chopped finely
  • 2 cloves garlic minced
  • 8 chicken thighs skin and bon removed and chopped
  • 10 spears asparagus ends removed and chopped into 2cm pieces
  • 250 ml dry white wine
  • 1 lt chicken stock hot
  • 250 g Arborio risotto rice
  • 4 tbsp grated Parmesan
  • 1 tbsp butter
  • salt and pepper to taste
  • 2 tbsp pine nuts
  • 2 tbsp fresh basil finely chopped
Metric - US Customary

Instructions
 

  • Heat oil in a large pan and saute the onion for 5 minutes add garlic for 1 minute
  • Add all the rice and make sure it is well coated in the oil
  • Add the chopped chicken and cook for 5 minutes before adding the chopped asparagus
  • Pour in the wine and let the alcohol bubble off before adding first cup of stock and stirring
  • Keep adding stock and giving the risotto a stir when you do so till all stock used up and the risotto is creamy with an almost soupy consistancy
  • Meanwhile toast the pine nuts in a dry pan for about 1 minute till aromatic and just golden then tip out of pan immediately or they will continue to cook and burn
  • Stir in the Parmesan and butter and season to taste, remember the Parmesan is salty to err on the side of caution for the salt
  • Ladle into bowls and sprinkle with more Parmesan and the chopped basil and a little freshly ground black pepper and the toasted pine nuts

Notes

Change things around by using mushrooms or peas instead of asparagus.
If you don't have risotto rice you can use other rice but you won't get the creaminess that arborio risotto rice gives.
Use any leftover risotto to make soup or arancini balls.
 

Nutrition

Calories: 685kcalCarbohydrates: 57gProtein: 52gFat: 22gSaturated Fat: 5gTrans Fat: 1gCholesterol: 220mgSodium: 288mgPotassium: 817mgFiber: 3gSugar: 3gVitamin A: 461IUVitamin C: 5mgCalcium: 109mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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