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Chicken and Asparagus Risotto Recipe

Chicken and Asparagus Risotto recipe


This is a creamy rice dish with tender chicken and fresh asparagus. It's cooked slowly, adding broth bit by bit. We finish it with cheese and herbs for a yummy taste. It's a warm, filling meal for dinner.


2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
300 g Arborio rice
150 ml dry white wine
750 ml chicken stock
2 chicken breast fillets, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
200 g asparagus, trimmed and cut into 1-inch pieces
100 g grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish


Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent.
Add the Arborio rice to the pan, stirring for 1 minute until the rice is well-coated with oil and has a slightly translucent edge.
Pour in the white wine and stir until it has mostly evaporated.
In a separate pot, keep the chicken stock warm over low heat.
Add the diced chicken to the rice mixture, cooking until the chicken is browned on all sides.
Gradually add the warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is al dente and creamy, about 20 minutes.
In the meantime, heat the remaining tablespoon of olive oil in a skillet and sauté the asparagus with thyme and oregano until tender, about 4-5 minutes. Season with salt and pepper.
Once the risotto is cooked, stir in the sautéed asparagus and grated Parmesan cheese. Adjust seasoning with salt and pepper.
Serve the risotto garnished with fresh parsley and additional Parmesan cheese if desired.

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