Chicken & Asparagus Risotto
Serves: 6-8
  • 2 lbs. skinless chicken breasts
  • 1 bunch asparagus, cleaned and cut into 2-inch pieces
  • 3 tablespoons unsalted butter, room temperature
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2½ cups carnaroli or arborio rice
  • 1 cup dry white wine
  • 6 cups low-sodium chicken or vegetable broth
  • 1½ cups Parmesan cheese, grated
  • salt and pepper, to taste
  1. Place the broth in a pot and heat over low. Keep an eye on it and allow it to sit over low heat while you cook, as the liquid needs to be warm when you add it to the risotto.
  2. Place your chicken breasts in a large pot and add just enough water to cover. Bring to a boil, then lower the heat to medium-high and cook for 15-20 minutes, until cooked through. Remove from the water and shred with two forks, season with salt and pepper to taste, and set aside. Don't worry about it cooling, it'll be heated again when it's added to the risotto.
  3. Place your butter, onion, and garlic in a large pot and saute until softened, about 5 minutes. Add in the rice and cook until shiny and glossy, about another 3 minutes. Add in the white wine and allow the rice to absorb it. When absorbed, add ½ cup of the warmed broth to the rice and allow it to be absorbed. When the rice has absorbed the ½ cup of broth, add in another ½ cup, allowing the rice to absorb it before adding in the next ½ cup. Do this for 18-20 minutes, until the rice is creamy and fluffy, but still somewhat al dente and chewy. You might have some leftover broth.
  4. While you cook the rice, steam the asparagus by placing it, cut into 2-inch pieces, into a pot with about an inch of water. Turn the stove to medium-low and cover the pot. Steam for 8 minutes or so, until bright green but still slightly crunchy. Drain and set aside.
  5. Add in the Parmesan cheese, then season with salt and pepper to taste (I personally did 1½ teaspoons of salt and 1 teaspoon of ground black pepper). Add in the steamed asparagus and the shredded chicken. Give everything a good stir and serve immediately. Serves 6-8.
Recipe by The Crepes of Wrath at