Chicken & Asparagus Risotto

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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
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Number of Servings: 2


    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


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.

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