Chicken and Asparagus Risotto (Printable)
Creamy Italian Arborio rice with tender chicken and fresh asparagus, finished with lemon zest and Parmesan.
# Ingredient List:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10 ounces), diced
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 bunch (about 10 ounces) asparagus, trimmed and cut into 3/4-inch pieces
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Grains
06 - 1½ cups (10 ounces) Arborio rice
→ Liquids
07 - 5 cups (1.2 quarts) low-sodium chicken stock, kept warm
08 - ½ cup dry white wine
→ Dairy
09 - 3 tablespoons unsalted butter
10 - ⅔ cup (2 ounces) freshly grated Parmesan cheese, plus extra for serving
→ Seasonings
11 - Zest of 1 lemon
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley (optional)
# How to Make:
01 - Heat olive oil in a large, heavy saucepan over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–6 minutes. Remove the chicken and set aside.
02 - In the same pan, add 1 tablespoon butter. Sauté the onion until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
03 - Add Arborio rice and cook, stirring, for 2 minutes until the grains are lightly toasted.
04 - Pour in white wine, stirring until absorbed.
05 - Add hot chicken stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 15 minutes.
06 - Stir in asparagus pieces and continue adding stock, cooking for another 10 minutes, until rice is creamy and al dente and asparagus is just tender.
07 - Return chicken to the pan. Stir in remaining butter, Parmesan cheese, and lemon zest. Adjust seasoning with salt and pepper.
08 - Remove from heat, cover, and let rest for 2 minutes. Garnish with parsley and extra Parmesan if desired. Serve immediately.
# Helpful Tips:
01 -
- The combination of tender chicken and bright asparagus makes it feel like something from an Italian restaurant without leaving your kitchen
- That lemon zest at the end cuts through the richness in a way that makes everyone ask what you did differently
- Once you master the rhythm of adding stock, this becomes your go to comfort food for impressing dinner guests
02 -
- Never rinse Arborio rice before cooking because you need that surface starch to create the creamy sauce
- Warm stock is absolutely critical because cold liquid stops the cooking process and creates uneven texture
- Constant stirring is not actually necessary but frequent stirring helps release starch evenly
03 -
- Use a wooden spoon for stirring because it feels more natural and scrapes the bottom better than metal
- Grate your lemon zest directly into the risotto at the very end to preserve those delicate aromatic oils