Chicken-asparagus risotto recipe. Fried chicken and asparagus served over cooked Italian risotto. Easy and tasty low-carb recipe. You may also like Bolognese Sauce Recipe, another Italian recipe cooked in a slow cooker.
Chicken-Asparagus Risotto Recipe
Ingredients: 1 pound (453.59 g) asparagus, 1 garlic clove, 5 tablespoons (75 ml) olive oil, 4 boneless and skinless chicken breasts, salt and freshly ground black pepper, 3/4 cup (180 ml) risotto rice, 2 cups (500 ml) vegetable broth, 1 tablespoon (15 ml) unsalted butter, 1/2 cup (125 ml) freshly grated Parmesan cheese, 1 tablespoon (15 ml) fresh thyme leaves
Method: Peel the asparagus stalks, then cut the spears into bite-size pieces. Peel and crush garlic.
In a large nonstick skillet, heat 2 tablespoons (30 ml) olive oil over medium-high heat. Add crushed garlic and fry, stirring occasionally, for 30 seconds. Stir in the asparagus and continue frying for a further 1-2 minutes. Pour in a little water and cook until tender. Remove cooked garlic and asparagus mixture from the skillet and set aside.
Cut the chicken breasts into bite-size pieces. Using the same skillet, heat 2 tablespoons (30 ml) olive oil over medium-high heat. Add chicken pieces and fry, stirring occasionally, until browned on all sides and cooked through. Season with salt and black pepper, to taste, remove from the pan and set aside.
Heat the remaining 1 tablespoon (15 ml) olive oil in the same pan. Add risotto and stir until slightly translucent. Add ladleful vegetable broth and stir until has been absorbed. Continue gradually adding more broth, stirring all the time, until risotto is tender, but still creamy.
Stir in cooked chicken and asparagus. Add the butter, then sprinkle with grated Parmesan cheese. Season to taste with salt and black pepper. Garnish with fresh thyme leaves. Serve hot.
Ingredients
- 1 pound (480 g) asparagus, peeled and cut into bite-size pieces
- 1 garlic clove, peeled and crushed
- 5 tablespoons olive oil
- 4 boneless and skinless chicken breasts, cut into bite-size pieces
- salt and freshly ground black pepper, to taste
- 3/4 cup uncooked risotto
- 2 cups (500 ml) vegetable broth
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
Instructions
Heat 2 tablespoon oil in a large pan over medium-high heat. Add garlic and fry, stirring, for 30 seconds.
Add asparagus and continue frying and stirring, for a further 1-2 minutes. Add a little water and cook gently until asparagus tender.
Remove cooked garlic and asparagus from the pan. Transfer to a large plate and set aside.
Heat another 2 tablespoon oil in the same pan. Add chicken pieces and fry in the hot oil until browned on all sides and cooked through. Season with salt and black pepper. Remove from the heat and set aside.
Heat the remaining 1 tablespoon oil in the pan. Add risotto and cook in the hot oil, stirring, until slightly translucent. Add a ladleful broth and mix until the broth has been absorbed.
Add more broth and cook, stirring, until risotto is tender, for about 20 minutes.
Stir in cooked chicken and asparagus. Mix in the butter and grated Parmesan. Season to taste with salt and black pepper.
