Chicken and Asparagus Risotto (Printable version)
Creamy Arborio rice with tender chicken, fresh asparagus, and zesty lemon for a comforting Italian dinner.
# List of ingredients:
→ Proteins
01 - 2 boneless skinless chicken breasts (approximately 10.5 ounces), cut into 1-inch cubes
→ Vegetables
02 - 1 bunch asparagus (approximately 10.5 ounces), woody ends trimmed, cut into 3/4-inch pieces
03 - 1 small onion (approximately 3 ounces), finely diced
04 - 2 cloves garlic, minced
→ Grains
05 - 1 1/2 cups (10.5 ounces) Arborio rice
→ Liquids and Seasonings
06 - 5 cups low-sodium chicken broth, warmed
07 - 1/2 cup dry white wine
08 - 1 tablespoon olive oil
09 - 3 tablespoons unsalted butter, divided
10 - 2/3 cup freshly grated Parmesan cheese (approximately 2.1 ounces), plus additional for serving
11 - 1 lemon, zested
12 - Kosher salt and freshly ground black pepper to taste
13 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Season cubed chicken generously with salt and pepper. Add to pan in a single layer and cook without disturbing for 2-3 minutes until golden-brown. Turn and cook 2-3 minutes longer until cooked through. Transfer chicken to a plate and tent with foil.
02 - Reduce heat to medium-low. Add 1 tablespoon butter to the same pan. When butter foams, add diced onion and cook 3-4 minutes until translucent and softened. Stir in minced garlic and cook 60 seconds until fragrant, being careful not to brown.
03 - Add Arborio rice to the pan. Cook, stirring constantly with a wooden spoon, for 2-3 minutes until rice grains are opaque around edges and give off a nutty aroma.
04 - Pour in white wine while stirring continuously. Cook 1-2 minutes until wine is completely absorbed and the sharp alcohol smell has evaporated.
05 - Add hot broth one ladleful at a time (approximately 1/2 cup per addition). Stir frequently, allowing rice to absorb most of the liquid before adding more. Continue this process for approximately 15 minutes until rice has swollen and begun to soften.
06 - Stir in asparagus pieces. Continue adding broth ladle by ladle, stirring often, for another 10-12 minutes. Rice is done when grains are tender but still firm to the bite (al dente) and texture is creamy and flowing. You may not need all the broth.
07 - Remove from heat. Add cooked chicken, remaining 2 tablespoons butter, Parmesan cheese, and lemon zest. Stir vigorously to emulsify. Taste and adjust seasoning with salt and pepper. Cover and let rest 2 minutes to allow flavors to meld. Serve in warmed bowls, topped with additional Parmesan and parsley if desired.
# Expert Advice:
01 -
- The combination of tender chicken and bright asparagus makes it feel like restaurant quality comfort food without the restaurant price tag.
- Once you master the rhythm of adding stock and stirring, it becomes a meditative cooking experience that rewards patience with incredible flavor.
02 -
- Do not rinse the Arborio rice before cooking because you need that surface starch to create the creamy texture that makes risotto special.
- The finished risotto should be what Italians call all onda, meaning it should flow like a wave when you tilt the pan, not sit in a stiff mound.
03 -
- Keep your stock warm in a separate pot over low heat so every addition maintains the cooking temperature.
- Taste the rice at the end and adjust the salt before finishing, because Parmesan is naturally salty and will affect the final seasoning.