Best Chicken And Asparagus Risotto Recipes

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

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

CHICKEN AND ASPARAGUS RISOTTO

Steps:

• Season the chunks of chicken in salt and pepper and fry in oil for 3-4 minutes, then add the asparagus for a further 1-2 until everything is cooked. Place on a piece of kitchen roll for later use. Bring the stock to a simmer on the stove.
• Melt a good knob of butter and oil in a wide, heavy based frying pan and fry the shallots and garlic until translucent (taking care not to burn the garlic). Add in the rice and stir until all coated in oil - cook over a medium heat for 2-3 minutes until the rice husks split, from this point on do not stir the rice any more.
• Add the wine and cook until all the alcohol has been burned off, then add a ladle of stock to the rice. Once it has all been absorbed add another ladle, repeating for approximately 20 minutes. There is no exact science to cooking risotto, so the best way to check is to taste it to make sure it is cooked to your liking. If it is too firm, simply add more stock.
• Put back in the chicken and asparagus and warm through for 2-3 minutes.
• To finish, stir another good knob of butter into the rice and a good amount of grated parmesan, season to taste with salt and pepper. Serve in deep bowls with some parmesan shavings on top.

ROASTED CHICKEN, ASPARAGUS AND ROQUEFORT RISOTTO

Steps:

• In a medium sauce pan over medium heat, bring stock to a simmer. Make sure to reserve 1/4 cup of heated stock for the end. Parboil trimmed asparagus in salted water for about 1-2 minutes until tender, then plunge in ice water to stop cooking. Drain and set aside. You can also quick steam in a microwave steamer for about 2 minutes. In a large heavy sauce pan over medium heat saute onion and garlic in oil until softened, about 3-4 minutes. Add rice. Stir until well coated with oil, onion and garlic (about 3 minutes). Add wine and stir until wine is almost completely absorbed. Start adding stock one ladleful at a time. Wait until stock is almost absorbed before adding another ladleful. Continue stirring rice until it has a creamy consistency and rice is almost tender (al dente), about 20 minutes. Add chicken and asparagus and another ladle of stock. Cook about 2-3 more minutes. Remove from heat. Add butter, cheeses and reserved stock. Salt and pepper to taste. Garnish with parsley and parmesan cheese. Serve immediately.