Parmesan Asparagus Risotto with Garlic Encrusted Chicken

Name: Parmesan Asparagus Risotto with Garlic Encrusted Chicken
Cuisine: European, Italian, Mediterranean
Ingredients: 3 cups chicken broth .5lemon (peeled and juiced) 2 chicken breasts Kosher salt and pepper (to taste) 1/4 cup all-purpose flour 1 teaspoon garlic powder 2 Tablespoons truffle oil; 1 cup of asparagus; .5 cup of grated parmesan cheese; 1 Tablespoon butter 1 shallots (minced) 1 clove garlic (minced) 1 1/2 cups arborio rice 1/2 cup dry white wine (dry) 2 tablespoons mascarpone cheese 1 green onions (thinly sliced)

1 step

Updated at: Thu, 17 Aug 2023 01:08:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1395.2 kcal (70%)

Total Fat53.4 g (76%)

Carbs141.7 g (55%)

Sugars4.6 g (5%)

Protein71 g (142%)

Sodium2116.3 mg (106%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 cupschicken broth

¼ cupall-purpose flour

1 teaspoongarlic powder

2 Tablespoonstruffle oil

1 cupasparagus

½ cupparmesan cheese

grated

1 Tablespoonbutter

1shallots

1 clovegarlic

1 ½ cupsarborio rice

½ cupdry white wine

2 tablespoonsmascarpone cheese

1green onions

thinly sliced

Instructions

Step 1

Instructions 1 Heat chicken broth and lemon peel to a simmer in a saucepan Leave to keep warm on the burner while you prepare the chicken and risotto, 2 Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour. 3 In a large skillet or stockpot, heat 1 Tablespoon truffle oil over medium-high heat. 4 Add the chicken and cook until golden, about 4-5 minutes per side. Add 1 TBSP butter and cook 3 minutes longer. Remove the chicken and set aside. 5 Add the remaining Tablespoon truffle oil and heat over medium-high heat Add the shallots, garlic and asparagus and cook until softened. Add the rice and cook for about 1 minute Season with salt and pepper Add the wine and cook, scraping up any browned bits from the bottom of the pot, until absorbed Add about 1 cup of warm stock and cook, stirring occasionally, until the liquid has evaporated Add 1 more cup of stock, and continue cooking until evaporated again. Rice should have a bite to it, but be creamy in texture. 7 Remove from heat and stir in lemon juice, mascarpone and parmesan. Season with salt and pepper to taste. Thinly slice chicken and arrange on top of the risotto. Garnish with green Onions and Enjoy!