Name: Risotto with Chicken and Asparagus
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Chicken stock - 2 cups; Olive oil or butter - 1 tablespoon; Minced garlic - 1 tablespoon; Skinless, boneless chicken breast halves - cubed - 2 (5 ounce); Olive oil or butter - 2 teaspoons; Onion, minced - ½ large; Carnaroli or Arborio rice - 1 cup; White wine - ½ cup; Asparagus, finely chopped - 8 ounces; Dried oregano - ½ teaspoon; Dried basil - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; Freshly grated Parmesan cheese - ½ cup

Ingredients for - Risotto with Chicken and Asparagus

1. Chicken stock 2 cups

2. Olive oil or butter 1 tablespoon

3. Minced garlic 1 tablespoon

4. Skinless, boneless chicken breast halves - cubed 2 (5 ounce)

5. Olive oil or butter 2 teaspoons

6. Onion, minced ½ large

7. Carnaroli or Arborio rice 1 cup

8. White wine ½ cup

9. Asparagus, finely chopped 8 ounces

10. Dried oregano ½ teaspoon

11. Dried basil ½ teaspoon

12. Salt and freshly ground black pepper to taste ½ teaspoon

13. Freshly grated Parmesan cheese ½ cup

How to cook deliciously - Risotto with Chicken and Asparagus

1 . Stage

Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.

2 . Stage

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

3 . Stage

Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.

4 . Stage

Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.

5 . Stage

Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.