Asparagus Risotto with Chicken
This Asparagus Risotto with Chicken is a delightful spring dish that’s bursting with freshness and flavor. It's perfect for a family dinner or a special occasion when you want to impress without too much fuss. Why not try making it this weekend? It’s a fantastic way to celebrate the season and enjoy a meal that feels like a treat.
Equipment
- 1 Deep skillet
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion finely chopped
- 1.1 lbs chicken breast cubed
- Salt, pepper, garlic powder (for seasoning chicken)
- 1 cup white rice
- ⅔ cup white wine or rosé
- 3¾ cups chicken broth
- 9 oz asparagus cut into pieces
- 1 tbsp butter
- ½ lemon zest only
- 3.5 oz mozzarella cheese (or similar) chopped
- Freshly ground black pepper
Instructions
- Season the chicken cubes with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium heat and sauté onion until translucent. Add chicken and cook for about 3 minutes, stirring occasionally.
- Add rice to the skillet, stirring to mix with chicken and onion. Cook for 2 minutes, then gradually add wine, stirring constantly until the liquid has mostly evaporated.
- Add the asparagus and chicken broth. Mix well and simmer on low heat for about 25 minutes, allowing the rice to absorb the broth slowly. Avoid stirring too much to prevent the rice from breaking down. If necessary, increase the heat towards the end to reduce any excess liquid.
- Once the rice is tender, turn off the heat. Stir in the butter and lemon zest. Add the mozzarella and stir until the cheese melts and blends into the risotto.
- Dish up the risotto sprinkled with freshly ground black pepper.