Ingredients
2
2 servings
- •2 cups chicken stock
- •1 tablespoon olive oil or butter
- •1 tablespoon minced garlic
- •2 (5 ounce) skinless, boneless chicken breast halves - cubed
- •2 teaspoons olive oil or butter
- •½ large onion, minced
- •1 cup Carnaroli or Arborio rice
- •½ cup white wine
- •8 ounces asparagus, finely chopped
- •½ teaspoon dried oregano
- •½ teaspoon dried basil
- •salt and freshly ground black pepper to taste
- •½ cup freshly grated Parmesan cheese
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.
Nutritional Facts
Per 2 servings
- Calories: 877
- Carbohydrate: 105g
- Fat: 23g
- Fiber: 5g
- Protein: 51g
- Sugar: 5g
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