mushroom asparagus risotto with crisped chicken
(3 ratings)
I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto, and this one never fails to please! :)
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(3 ratings)
yield
4 -6
prep time
10 Min
cook time
55 Min
Ingredients For mushroom asparagus risotto with crisped chicken
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4 cchicken broth
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1 Tbspbutter
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3/4 csweet onion
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1 1/3 carborio rice
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1/2 cdry white wine
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1/4 tspsalt
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4 ozcremini or button mushrooms, thinly sliced
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1/2 lbasparagus, thinly sliced on the diagonal
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1/2 cparmesan cheese, freshly grated
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1 Tbspolive oil
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2 cshredded, cold, cooked chicken
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2 Tbspchopped fresh parsley
How To Make mushroom asparagus risotto with crisped chicken
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1Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
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2Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed. Add broth one ladleful at a time until absorbed.
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3Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
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4Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
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5Heap risotto into warmed shallow soup bowl or deep plates. Add a ?haystack? of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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