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Risotto with Asparagus and Chicken
This risotto with asparagus and chicken is simply the best way to cook chicken and risotto, it combines perfectly.
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Calories:
613
kcal
Author:
Guido Pedrelli
Ingredients
▢
400
grams
Carnaroli rice
▢
500
grams
asparagus
▢
200
grams
chicken
boiled and cut into cubes
▢
2
cups
chicken broth
▢
1
chopped golden onion
▢
1
cup
white wine
▢
2
tablespoons
of butter
▢
Parmigiano-Reggiano cheese
▢
extra virgin olive oil
▢
salt
to taste
Instructions
▢
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.
Notes
Use a
rice cooker
if you are in a hurry!
Calories:
613
kcal
|
Carbohydrates:
89
g
|
Protein:
20
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Cholesterol:
52
mg
|
Sodium:
526
mg
|
Potassium:
638
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1190
IU
|
Vitamin C:
18.1
mg
|
Calcium:
82
mg
|
Iron:
4.4
mg
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