Parmesan Asparagus Risotto with Garlic Encrusted Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

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!