Chicken and Asparagus Risotto (Print View)

Creamy Arborio rice with diced chicken, fresh asparagus, lemon zest, and Parmesan makes this Italian favorite perfect for cozy dinners.

# What You Need:

→ Proteins

01 - 2 boneless skinless chicken breasts (approximately 10 ounces), cut into 1/2-inch pieces
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 bunch (approximately 10 ounces) asparagus, trimmed and cut into 3/4-inch pieces
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Grains

06 - 1½ cups (10 ounces) Arborio rice

→ Liquids

07 - 5 cups (40 ounces) low-sodium chicken stock, warmed
08 - ½ cup dry white wine

→ Dairy

09 - 3 tablespoons unsalted butter, divided
10 - ⅔ cup freshly grated Parmesan cheese (approximately 2 ounces), plus additional for serving

→ Seasonings

11 - Zest of 1 lemon
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Heat olive oil in a large heavy saucepan or Dutch oven over medium heat. Season diced chicken with salt and pepper, add to the pan, and cook until browned and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - Add 1 tablespoon butter to the same pan. Sauté chopped onion until translucent and fragrant, about 3 minutes. Add minced garlic and stir continuously for 1 minute until aromatic.
03 - Add Arborio rice to the pan and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and the edges become translucent.
04 - Pour in the white wine while stirring continuously. Continue stirring until the wine is completely absorbed by the rice, approximately 1 to 2 minutes.
05 - Add warm chicken stock one ladleful at a time (approximately 1/2 cup per addition). Stir frequently and allow each addition to be absorbed completely before adding the next ladleful. Continue this process for about 15 minutes.
06 - Stir in asparagus pieces and continue adding the remaining stock ladle by ladle. Cook for an additional 10 minutes until the rice is creamy and al dente (tender but with a slight bite at the center) and the asparagus is just tender-crisp.
07 - Return the cooked chicken to the pan. Stir in the remaining 2 tablespoons butter, Parmesan cheese, and lemon zest until the butter melts and the mixture becomes creamy. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Remove from heat, cover the pan, and let the risotto rest for 2 minutes to allow flavors to meld. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy.

# Expert Tips:

01 -
  • The way the starch releases slowly into the broth, creating that velvety sauce without any heavy cream
  • How fresh asparagus and bright lemon transform what could be heavy comfort food into something surprisingly vibrant
02 -
  • Keep your stock simmering in a separate pot so it stays warm throughout the cooking process
  • The rice should be slightly al dente, not mushy, as it continues cooking off the heat
03 -
  • Grate your Parmesan fresh from a block, pre-grated cheese has anti-caking agents that prevent smooth melting
  • Always let risotto rest for two minutes off the heat, this allows the sauce to thicken and the flavors to marry

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