Risotto with Asparagus and Chicken reci

Risotto with Asparagus and Chicken

This risotto with asparagus and chicken is simply the best way to cook chicken and risotto, it combines perfectly.
4.5 from 2 votes
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Course: Risotto
Cuisine: Italian
Keyword: arborio, arroz, rice, Risotto
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 613kcal
Author: Nonna Box



  • Wash the asparagus thoroughly under running water. With a kitchen knife cut the woody stems and blanch for 5 minutes without breaking the tips.
  • Cut the cooked asparagus in half, and set aside half of it. Blend the other half and also set aside.
  • In a large skillet, add the chopped onion and add a little extra virgin olive oil.
  • Add the pieces of steamed chicken. Cook for a few minutes, making sure to release all the delicious flavor.
  • Next, add the rice and toast for a couple of minutes. Pour the white wine.
  • Continue cooking the rice for about 20 minutes, adding a little broth at a time.
  • Half-way through cooking, add the blended cream of asparagus.
  • Once the rice is ready, stir in butter to taste and plenty of Parmigiano Reggiano (Parmesan cheese). Mix well and add salt to taste.
  • Transfer cooked risotto on a bowl and place half of the cooked asparagus on top for garnish.


Use a rice cooker if you are in a hurry!


Calories: 613kcal | Carbohydrates: 89g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 526mg | Potassium: 638mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1190IU | Vitamin C: 18.1mg | Calcium: 82mg | Iron: 4.4mg
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