Risotto with Chicken and Asparagus
Submitted By: katie
A delicious, authentic-tasting Italian risotto with chicken and
asparagus. Perfect with a glass of Italian wine!
Prep Time: 20 Minutes 
Cook Time: 40 Minutes 
Ready In: 1 Hour  
Yields: 2 servings 
INGREDIENTS
2 cups chicken stock 
1 tablespoon olive oil or butter 
1 tablespoon minced garlic 
2 (5 ounce) skinless, boneless chicken breast halves - cubed 
2 teaspoons olive oil or butter 
1/2 large onion, minced 
1 cup Carnaroli or Arborio rice 
1/2 cup white wine 
8 ounces asparagus, finely chopped 
1/2 teaspoon dried oregano 
1/2 teaspoon dried basil 
salt and freshly ground black pepper to taste 
1/2 cup freshly grated Parmesan cheese 
DIRECTIONS
Bring chicken stock to a boil in a small saucepan, then keep warm over
low heat. 
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
Stir in the garlic and cook 30 seconds until fragrant. Add the cubed
chicken, and continue cooking until firm and lightly browned; set aside.  
Heat remaining 2 teaspoons olive oil in the saucepan and cook onions
until they soften and turn translucent, about 1 minute. Stir in the
rice, and continue cooking until the rice turns opaque, and the onion
begins to brown.  
Stir in the wine and asparagus; cook, stirring constantly, until the
wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot
chicken stock. Cook, stirring constantly, until all of the liquid has
been absorbed, 8 to 10 minutes.  
Stir in another 1/3 of the chicken stock and continue cooking and
stirring until absorbed, 8 to 10 minutes. Season the risotto with
oregano and basil. Pour in the remaining stock, and stir until absorbed
again, 8 to 10 minutes. Season to taste with salt and pepper, then stir
in the Parmesan cheese and chicken cubes. 

Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh
uncontrollably,and never regret anything that made you smile...
~*~Angelique~*~ 


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