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Kristy Denney

Food + Lifestyle from a mama of boys

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Chicken and Asparagus Risotto

Brett and I had a quiet dinner-in to celebrate Valentine’s Day.  We thought it would be fun to make dinner together {which never happens around here}.  Last year for Valentine’s Day we were up at a cabin with friends and they made an Asparagus Risotto that we fell. in. love. with.  So we thought it’d be fun to do again this year, only we’d have to make it.  Brett did the searching and found a winner of a recipe.

This Chicken and Asparagus Risotto is creamy, cheesy, and full of flavor. 

Risotto is a bit time consuming to make but the end result is definitely worth it! If you are like us–starving by the time the he gets home from work-have an appetizer handy.  We ate chocolate fondue. Nothing wrong with dessert first on Valentine’s Day. { I practically ate dessert all day long} 

Do you ever cook with your spouse, boyfriend, girlfriend, friends? It was so fun I think we will dedicate a night each week to cook together!  

Chicken and Asparagus Risotto
 
Ingredients
2 chicken breast
2 tbsp extra virgin olive oil
2 tbsp of butter
1 lb of asparagus, chopped in 1-inch piecies
1 small onion, finely chopped
1 c Arborio rice
1/3 c of white wine {I used to chicken broth here}
5 c of chicken broth
½ c of heavy cream
1/3 c of Parmesan cheese
Instructions
Preheat oven to 375 degrees.
Place chicken breast on a greased baking sheet.  Season with salt and pepper on both sides, and then coat with extra virgin olive oil.
Place the chicken in the preheated oven and cook for 30-40 minutes or until juices run clear. Once the chicken is cooked thoroughly set to the side to let cool. Once the chicken has cooled, dice into one inch cubes. Put the chicken to the side.
Place 5 cups of chicken broth into a pot, and heat to a simmer. Once the broth reaches a simmer lower the heat to low to keep warm.
While the chicken is cooking heat a heavy sauté pan over medium high heat. Melt one tablespoon of the butter in the pan.
Chop the asparagus into one inch pieces and add them to the butter. Sauté asparagus until tender and then remove from pan. Put the asparagus to the side, you will not need it again until the end of the recipe.
Melt the remaining butter in the pan, and then add the onion finely chopped.  Sauté until translucent.
Add the Arborio rice and stir constantly for 3 minutes.
Add wine {or chicken broth} to deglaze the pan, and stir until all the liquid is absorbed.
Add one cup of chicken stock and stir until all the stock is absorbed. Continue adding stock one cup at a time until all the stock is absorbed in the rice. This should take 25-30 minutes.
Add the cream, Parmesan cheese, asparagus, and chicken into the mixture and stir to combine.
Taste to see if the risotto needs any seasoning, and serve immediately.
 

recipe found here

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Comments

  9. Oh.My.GOODNESS! I found this recipe on Pinterest and made it for dinner tonight. Holy Cow. This is lick-the-plate good. I followed the recipe to the tee, with the exception of adding a little garlic to the onion mixture. I also used the white wine, versus the extra chicken broth. Amazing! Thank you!! We will certainly be making this again.

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