Chicken & Asparagus Risotto
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Chicken & Asparagus Risotto calories by ingredient
Number of Servings: 2
Ingredients
-
475mls Chicken Stock
15mls olive oil
8gms crushed garlic
284gms boneless and skinless chicken breasts - cut into cubes
10mls olive oil
1/2 a large onion, chopped finely
230gms white rice (long grain) or Arborio rice
2 medium glasses of white wine
225gms aspragus, chopped finely
1 tsp dried oregano
1 tsp dried basil
salt and black ground pepper, to taste
50gms grated Parmesan cheese
Directions
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.