Chicken and Asparagus Risotto

I can’t believe how long it’s been since we’ve made risotto – it seems like we used to make it all the time.  This recipe is for a creamy version that’s delicious and easy to make.  Like most good things in the kitchen, it just takes a little time and patience.


In a deep skillet, over medium heat, saute:

3 Tablespoons Olive Oil
2 Cloves Garlic, minced

1 small Onion, diced

When Onions begin to soften, stir in:

1 Cup Arborio Rice

Continue stirring until rice is lightly browned
Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.

Then stir in:
1 Cup White Wine (We used Vouvray because we had an open bottle.)

1 Bunch Fresh Asparagus, cut diagonally into 1/2 inch pieces

2 Cups Cooked Chicken, chopped into bite-sized pieces
1 Tablespoon Capers
1 teaspoon Sunny Paris Seasoning
Salt and Pepper, to taste

When liquid is absorbed, and vegetables and chicken are headted through, finish with:
1/4 Cup Cream
1/2 Cup Parmesan, shredded
Remove from heat and let stand for 5 minutes. 
Stir before serving.


Print this recipe
And, you can always add more cheese!


Buon Appetito!


Gang of Pelicans, Shelter Island, San Diego, CA

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. says

    I’m on a rice free diet, craving it, and made the mistake of coming here now and saw THIS. Oh my. I adore Risotto and this looks so good. It on my reward night list now! MMM hmmm..

  2. says

    Hi Susan, I love risotto and your pairing of chicken with asparagus sounds delicious! Besides, cooking with wine makes almost anything good :). I see in another post that you mentioned growing up in Italy – lucky you! It’s my dream to move there long-term and always fun for me to meet others who share my love of Italy. Have a great weekend!

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