Tuesday, January 17, 2023

Chicken Asparagus Risotto

 Hello, friends!

One of my family's new favorite things is Risotto. While a bit time consuming (you can't just walk away and forget it), risotto is super delicious and not really that hard.

I decided I would share the recipe for my most recent flavor profile creation for this super delicious meal - chicken and asparagus!

Chicken Asparagus Risotto

Before the recipe...first some risotto cooking tips!

Use unwashed Arborio rice. Regular rice does not have the starch content needed for risotto.

Secondly...have plenty of broth hot and ready for use. If you use cool liquid it will cool your cooking process down too much.

Don't chop the ends off your asparagus. Bend them near the bottom and they will have a natural break point where they will just snap off. What is left after the bottom snaps off is the best part of the plant. Then cut those pieces into 1 1/2" to 2" bite-sized pieces.

Last of all...be patient. It's totally worth it!

Chicken Asparagus Risotto

1 cup cooked chicken (can use already cooked chicken or cook some up fresh)
1 small bunch asparagus in bite-sized pieces
8 cups (2 quarts) chicken stock
2 tablespoons olive oil
3 tablespoons butter, divided
1 small onion, diced
3 cloves garlic, chopped
2 cups Arborio rice
1/4 cup parmesan cheese
2 tablespoons fresh chopped parmesan
Salt and pepper, to taste
Bacon bits (optional)

Steam asparagus and prepare chicken and set aside. Asparagus should be bright green and still have a bit of crunch to it. Pour stock into a pot and heat until boiling and then turn down to keep warm. Add oil and 1 tablespoon of the butter to a separate pan. Once melted, add onion and garlic and saute until soft. Add rice, and stir a minute or two until there is a slightly nutty aroma. Pour in a ladle or two of stock. Cook over medium heat, stirring frequently until liquid is almost completely absorbed. Add another ladle of stock and repeat the process. Keep cooking dry and adding stock until rice is cooked properly (about 20-25 minutes). You want the grains to be firm to the bite but not crunchy. Do not overcook. Once rice has reached the desired texture add parmesan cheese, chopped parsley, remaining 2 tablespoons of butter and seasoning to taste. Gently stir in asparagus and chicken. Plate up your risotto and garnish with smoky bacon bits if desired.


  1. I'm aghast to discover that I'm four posts behind on your blog, BUT I think I figured out the problem and should be getting notifications now (I hope)!

    This recipe looks delicious! You made Daddy and I risotto something or other before, but I don't think that it was this particular recipe. I love fresh asparagus and am sure that I would enjoy trying this dish out very much! I didn't know that about the natural breaking point of asparagus, either! I just bought asparagus and am going to have to try that out!

    Talk soon!


    1. We love our risotto! I'm glad I was able to share some new stuff with you (asparagus tip). I'm not sure why you weren't getting notifications from my blog, but I'm glad you've got it fixed. Love you!


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