Creamy Asparagus and Chicken Risotto
Description
This all in one dish makes a fantastic dinner. It's Italian, but has Arborio rice instead of the typical Italian pasta dinner.
Ingredients
2 chicken breasts, cut into 1 inch cubes
28 oz. low-sodium chicken or beef stock
2 1/2 c. Arborio rice
3/4 c. dry white wine
1 c. water, optional
1 bunch asparagus, chopped
1-2 zucchinis, chopped
6 oz. Portobello mushrooms, sliced
3 T. butter
2 T. olive oil
Parmesan cheese, for garnish
salt and pepper, to taste
Directions
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Heat a large pan or Dutch oven over high heat and add olive oil.
When oil is hot, add chicken which has been seasoned with salt and pepper, and brown on all sides, 4 to 5 minutes. Set aside.
Add chopped asparagus, zucchinis and mushrooms.Cook until just softened, about 8 minutes. Set aside.
Melt butter in Dutch oven and add rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
Lower heat to medium and add wine. Cook until wine is almost evaporated, stirring frequently.
Add stock,1/2 c. to 2/3 c. at a time, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
When stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little.
Serve hot and garnish with Parmesan cheese.
8 servings