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Asparagus And Chicken Risotto

fast.cook's picture
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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