A delicious authentictasting Italian risotto with chicken and asparagus Perfect with a glass of Italian wine
Prep Time
1 hr
Dificult
Medium
Servings
2
Ingredients
Instructions
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.
Note
Making a perfect risotto will take some time and should not be rushed. The hot stock must be added in three batches
with the risotto being stirred constantly as it gently simmers. The constant stirring not only keeps the rice from burning into the pan
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