Chicken and asparagus risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Chicken Broth or Bouillon, 4 cupsOlive Oil, 2 tbspGarlic, 2 clovesChicken Breast, no skin, 16 ounces Onions, raw, 1 large White Rice, short grain, 2 cup White Wine, 8 fl oz Asparagus, fresh, 12 ozOregano, ground, 1 tsp Basil, 1 tbsp Parmesan Cheese, hard, 4 oz grated
Make up chicken broth or bouillon and keep very warm.
Heat 1 tsp on olive oil in large saucepan over medium high heat. Stir in garlic and cook 30 seconds. Add cubed chicken and and cook until firm and lightly browned. Remove from pan and set aside. Heat remaining olive oil in the pan and saute onions until soft. Stir in arborio or other short grain rice and cook for 2 - 3 minutes stirring constantly. You will hear the change in the rice and it will have a clickety sound when stirred.
Stir in wine and asparagus and stir constantly , until the wine is absorbed. Stir in hot broth about a third at a time until all the liquid is absorbed. Stir in seasoning with last of the liquid if using dried. If using fresh, wait until all the liquid is absorbed. Taste to see if the texture of the rice is as desired. If not, continue to cook in the same manner using hot water to add until done. Remove from heat and add fresh seasonings, if using, with the chicken. Season with salt or pepper if desired. Lightly stir in the parmesan last and serve. Makes 9- 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user MCOLEEN.
Heat 1 tsp on olive oil in large saucepan over medium high heat. Stir in garlic and cook 30 seconds. Add cubed chicken and and cook until firm and lightly browned. Remove from pan and set aside. Heat remaining olive oil in the pan and saute onions until soft. Stir in arborio or other short grain rice and cook for 2 - 3 minutes stirring constantly. You will hear the change in the rice and it will have a clickety sound when stirred.
Stir in wine and asparagus and stir constantly , until the wine is absorbed. Stir in hot broth about a third at a time until all the liquid is absorbed. Stir in seasoning with last of the liquid if using dried. If using fresh, wait until all the liquid is absorbed. Taste to see if the texture of the rice is as desired. If not, continue to cook in the same manner using hot water to add until done. Remove from heat and add fresh seasonings, if using, with the chicken. Season with salt or pepper if desired. Lightly stir in the parmesan last and serve. Makes 9- 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user MCOLEEN.
Nutritional Info Amount Per Serving
- Calories: 226.4
- Total Fat: 7.5 g
- Cholesterol: 37.7 mg
- Sodium: 887.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.1 g
- Protein: 18.7 g
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