MUSHROOM ASPARAGUS RISOTTO WITH CRISPED CHICKEN

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Mushroom Asparagus Risotto With Crisped Chicken image

I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto, and this one never fails to please! :)

Provided by Leslie H

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 12

4 c chicken broth
1 Tbsp butter
3/4 c sweet onion
1 1/3 c arborio rice
1/2 c dry white wine
1/4 tsp salt
4 oz cremini or button mushrooms, thinly sliced
1/2 lb asparagus, thinly sliced on the diagonal
1/2 c parmesan cheese, freshly grated
1 Tbsp olive oil
2 c shredded, cold, cooked chicken
2 Tbsp chopped fresh parsley

Steps:

  • 1. Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
  • 2. Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed. Add broth one ladleful at a time until absorbed.
  • 3. Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
  • 4. Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
  • 5. Heap risotto into warmed shallow soup bowl or deep plates. Add a ?haystack? of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.

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