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Asparagus And Chicken Risotto

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Ingredients
  Asparagus 300 Gram, chopped
  Olive oil 2 Tablespoon
  Arborio rice 300 Gram (1 1/2 Cup)
  Garlic 1 Clove (5 gm), crushed
  Chicken stock 1 Liter (4 Cups)
  Coarsely chopped cooked chicken 340 Gram (2 Cups)
  Coarsely grated parmesan cheese 20 Gram (1/4 Cup)
  Cream 60 Milliliter (1/4 Cup)
Directions

Boil, steam, or microwave asparagus until just tender; drain.
Meanwhile, heat oil in large pan; add rice, stir about 2 minutes or until rice is coated with oil.
Add garlic; cook, stirring, until garlic is just soft.
Add hot stock, in batches; cook, stirring, over low heat until stock is absorbed between additions and rice is tender.
Gently stir asparagus, chicken, cheese and cream into risotto.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Quick

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4.064285
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2346 Calories from Fat 490

% Daily Value*

Total Fat 55 g84.1%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 51.8 mg17.3%

Sodium 1853.3 mg77.2%

Total Carbohydrates 329 g109.8%

Dietary Fiber 6.4 g25.6%

Sugars 66.1 g

Protein 132 g264.7%

Vitamin A 49.9% Vitamin C 33.9%

Calcium 46% Iron 49.7%

*Based on a 2000 Calorie diet

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Asparagus And Chicken Risotto Recipe