Chicken and Asparagus Risotto (Printable Version)

Creamy Arborio rice with diced chicken, tender asparagus, and lemon zest for a comforting Italian-inspired meal.

# What You'll Need:

→ Proteins

01 - 2 boneless skinless chicken breasts (approximately 10.5 ounces), cut into 1-inch cubes
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 bunch asparagus (approximately 10.5 ounces), woody ends trimmed, stalks cut into ¾-inch pieces
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced

→ Grains

06 - 1½ cups Arborio rice (10.5 ounces)

→ Liquids

07 - 5 cups low-sodium chicken broth, kept warm
08 - ½ cup dry white wine

→ Dairy

09 - 3 tablespoons unsalted butter, divided
10 - ⅔ cup freshly grated Parmesan cheese (approximately 2.1 ounces), additional for serving

→ Seasonings

11 - Zest of 1 lemon
12 - Kosher salt and freshly ground black pepper
13 - 2 tablespoons fresh flat-leaf parsley, chopped (optional)

# How To Make It:

01 - Heat olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Season diced chicken generously with salt and pepper. Add to the hot pan and cook, stirring occasionally, until browned on all sides and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and reserve.
02 - In the same pan, add 1 tablespoon butter. Reduce heat to medium-low and add diced onion. Sauté until translucent and softened, about 3 minutes. Add minced garlic and cook, stirring constantly, for 1 minute until fragrant but not browned.
03 - Increase heat to medium. Add Arborio rice to the pan and cook, stirring frequently, for 2 minutes until the grains are lightly toasted and the edges become translucent.
04 - Pour in white wine and stir continuously until completely absorbed by the rice, approximately 1 to 2 minutes. The alcohol should evaporate, leaving a subtle aromatic base.
05 - Add warm chicken broth one ladleful at a time (approximately ½ cup per addition), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue this process for approximately 15 minutes until the rice begins to soften.
06 - Stir in asparagus pieces and continue adding broth gradually, stirring frequently. Cook for an additional 10 minutes until the rice is creamy and al dente with a slight bite at the center, and the asparagus is tender-crisp.
07 - Return reserved chicken to the pan. Remove from heat and stir in remaining butter, Parmesan cheese, and lemon zest until thoroughly combined and creamy. Season to taste with salt and pepper. Cover and let rest for 2 minutes to allow flavors to meld.
08 - Divide risotto among warmed bowls. Garnish with fresh parsley and additional grated Parmesan cheese if desired. Serve immediately while hot and creamy.

# Expert Suggestions:

01 -
  • The way the rice slowly transforms into something creamy without any cream feels like magic every time
  • Leftovers somehow taste even better the next day, making it perfect for meal prep
02 -
  • Keep your stock warm in a separate pot because adding cold stock to hot rice stops the cooking process unevenly
  • Stirring frequently is not optional it releases the starch that makes risotto creamy without any cream
03 -
  • If the risotto becomes too thick before the rice is done just add a splash more warm stock
  • Grate your lemon zest before you start cooking so you do not have to stop and wash your hands mid-recipe

Go Back