Mushroom Asparagus Risotto With Crisped Chicken

Leslie H

By
@Sarahsmomi

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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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

55 Min

Ingredients

4 c
chicken broth
1 Tbsp
butter
3/4 c
sweet onion
1 1/3 c
arborio rice
1/2 c
dry white wine
1/4 tsp
salt
4 oz
cremini or button mushrooms, thinly sliced
1/2 lb
asparagus, thinly sliced on the diagonal
1/2 c
parmesan cheese, freshly grated
1 Tbsp
olive oil
2 c
shredded, cold, cooked chicken
2 Tbsp
chopped fresh parsley

Directions Step-By-Step

1
Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
2
Heat 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.
3
Add 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.
4
Meanwhile, 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.
5
Heap 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.

About this Recipe

Course/Dish: Chicken, Rice Sides