Chicken & Asparagus Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
475mls Chicken Stock15mls olive oil 8gms crushed garlic284gms boneless and skinless chicken breasts - cut into cubes10mls olive oil1/2 a large onion, chopped finely230gms white rice (long grain) or Arborio rice2 medium glasses of white wine225gms aspragus, chopped finely1 tsp dried oregano1 tsp dried basilsalt and black ground pepper, to taste50gms grated Parmesan cheese
1. Bring chicken stock to a boil in small saucepan. Keep warm over low heat.
2. Heat 1 tsp olive oil in large saucepan over med-high heat. Stir in garlic and cook 30 seconds until fragrant. Add cubed chicken breast, and continue cooking until firm and lightly bronwed; set aside.
3. Heat remaining 2 tsps olive oil in saucepan and cook onions until they soften, about 1 minute. Stir in the rice and continue cooking until the rice turns opaque and oniones begin to brown.
4. Stir in white wine and asparagus; cook, stirring constantly, until wine evaporates. Reduce heat to medium and story in 1/3 of hot chicken stock. Cook, stirring constantly, until all liquid has been absorbed, 8-10 minutes.
5. Stir in another 1/3 of chicken stock and continue cooking and stirring until absorbed, 8-10 minutes. Season the risotto with oregano and basil. Pour in remaining stock, asnd stir until absorbed again, 8-10 minutes. Season to taste with S & black ground pepper, then stir in Parmesan cheese and chicken cubes.
Serve. Delicious with crusty French stick and a fresh green garden salad.
Number of Servings: 2
Recipe submitted by SparkPeople user BEYONDTHEBEACH.
2. Heat 1 tsp olive oil in large saucepan over med-high heat. Stir in garlic and cook 30 seconds until fragrant. Add cubed chicken breast, and continue cooking until firm and lightly bronwed; set aside.
3. Heat remaining 2 tsps olive oil in saucepan and cook onions until they soften, about 1 minute. Stir in the rice and continue cooking until the rice turns opaque and oniones begin to brown.
4. Stir in white wine and asparagus; cook, stirring constantly, until wine evaporates. Reduce heat to medium and story in 1/3 of hot chicken stock. Cook, stirring constantly, until all liquid has been absorbed, 8-10 minutes.
5. Stir in another 1/3 of chicken stock and continue cooking and stirring until absorbed, 8-10 minutes. Season the risotto with oregano and basil. Pour in remaining stock, asnd stir until absorbed again, 8-10 minutes. Season to taste with S & black ground pepper, then stir in Parmesan cheese and chicken cubes.
Serve. Delicious with crusty French stick and a fresh green garden salad.
Number of Servings: 2
Recipe submitted by SparkPeople user BEYONDTHEBEACH.
Nutritional Info Amount Per Serving
- Calories: 713.0
- Total Fat: 22.9 g
- Cholesterol: 109.3 mg
- Sodium: 911.4 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 3.8 g
- Protein: 55.7 g
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