Chicken and Asparagus Risotto

Ingredients List

• 2 cups chicken stock

• 1 tablespoon olive oil or butter

• 1 tablespoon minced garlic

• 2 (5 ounce) skinless, boneless chicken breast halves - cubed

• 2 teaspoons olive oil or butter

• ½ large onion, minced

• 1 cup Carnaroli or Arborio rice

• ½ cup white wine

• 8 ounces asparagus, finely chopped

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• salt and freshly ground black pepper to taste

• ½ cup freshly grated Parmesan cheese

Cooking Instructions

1. In a small saucepan, bring chicken stock to a boil, then reduce to low heat to keep warm.

2. In a large saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add garlic and sauté for 30 seconds, until fragrant. Add the chicken cubes and cook until browned and firm; set aside.

3. Add the remaining 2 teaspoons of olive oil to the pan and sauté onions until soft and translucent, about 1 minute. Stir in the rice and cook until the rice is opaque and the onions begin to brown.

4. Stir in wine and asparagus, cooking while stirring until the wine evaporates. Reduce the heat to medium and add 1/3 of the hot chicken stock. Stir constantly until the liquid is absorbed, about 8-10 minutes.

5. Add another 1/3 of the stock, continuing to stir until absorbed, 8-10 minutes. Season with oregano and basil. Add the final third of the stock, stirring until absorbed, another 8-10 minutes. Season with salt and pepper to taste, then stir in Parmesan cheese and the cooked chicken cubes.

Tip

Achieving the perfect risotto takes patience. It's important to add the hot stock in three separate stages, stirring continuously as the risotto simmers gently. This constant stirring prevents the rice from sticking to the pan and creates a smooth, creamy texture.

Nutritional Information (per serving)