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Home Italian Bake Spinach

Chicken and asparagus risotto Recipe

Ingredients

How to make it

  • Simmer the chicken broth in a large pot
  • Heat another large pot and add the olive oil
  • Add the chopped onion and the garlic and cook for about 5 minutes.
  • Do not brown the onion.
  • When the onion is translucent add the rice. Cook for about two minutes stirring often.
  • Add the wine while stirring and cook for an additional minute or so. (Until it is completely absorbed)
  • Now add about a 1/2 cup of the broth. Stir constantly so that the rice does not stick to the bottom of the pan.
  • The rice will absorb the liquid. Repeat this process each time stirring and allowing the rice to absorb the liquid.
  • (This entire process will take close to 30 minutes.) About half way through add the choppped asparagus to the broth.
  • The aspargaus should be done before the last addition of broth to the rice. Strain the asparagus and add to the rice.
  • Add the cooked, chopped chicken to the rice. Finally add the butter and cheese. Stir and enjoy!

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The Cook

themechams Las Vegas, NV

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