By G Wheels
Chicken and Asparagus Risotto
8 steps
Prep:15minCook:30min
Updated at: Fri, 06 Mar 2026 00:12:57 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
39
High
Nutrition per serving
Calories924.3 kcal (46%)
Total Fat37.8 g (54%)
Carbs73.3 g (28%)
Sugars7.9 g (9%)
Protein67.2 g (134%)
Sodium1753.4 mg (88%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
For Add-ins:
6 stalksasparagus
woody ends discarded, cut into 2 inch pieces, cooked until crisp-tender
2chicken breasts
pre-cooked lightly seasoned, baked, boiled, grilled, rotisserie, cut in 1-2" cubes
8 ozsliced mushrooms
package, sautéed in
For risotto:
2 tablespoonsbutter
2 tablespoonsolive oil
1 cupwhite onion
diced
1 cupArborio rice
no substitutes
⅓ cupdry white wine
2 ½ cupschicken stock
or broth
¾ cupparmesan cheese
finely grated
salt
to taste
pepper
For garnish:
Instructions
Do prep work first:
Step 1
Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
Step 2
While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
Step 3
Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
To prepare Risotto:
Step 4
Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
Step 5
Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
Step 6
After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
Step 7
Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
Step 8
Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!
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