Chicken, Asparagus and Mushroom Risotto
Favorite servings4 addedNovember 2018
- 2 tablespoons butter
- 2 cups fresh mushrooms, sliced
- (optional) 1 cup asparagus, cut into 1-inch pieces
- 1 – 2 pieces skinless chicken breast, cut into ½-inch pieces
- 3 cups chicken stock, heated
- 1 cup arborio rice
- ½ cup dry white wine
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 cup grated parmesan cheese
- (optional) ¼ cup cream
- 2 tablespoons fresh parsley, chopped
- oil
- salt and pepper, to taste
- In a large pot heat oil and add mushrooms, asparagus (optional) and chicken and cook through until cooked. Remove from pot.
- Using the same pot, add butter and sauté onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
- Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
- Add ½ cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
- Continue to cook the rice, adding chicken stock ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup.
- Cook rice this way until tender which should take about 25-30 minutes.
- Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
- Add ½ cup of grated parmesan cheese, the parsley and the cream and stir through.
- Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
- Serve immediately. The remaining parmesan can be added to each serve if requested.