mushroom asparagus risotto with crisped chicken

Name: Mushroom Asparagus Risotto With Crisped Chicken
Prep time: 10 min
Cook time: 55 min
Yield: 4
Ingredients: 4 cup(s) chicken broth; 1 tablespoon(s) butter; 3/4 cup(s) sweet onion; 1 1/3 cup(s) arborio rice; 1/2 cup(s) dry white wine; 1/4 teaspoon(s) salt; 4 ounce(s) cremini or button mushrooms, thinly sliced; 1/2 pound(s) asparagus, thinly sliced on the diagonal; 1/2 cup(s) parmesan cheese, freshly grated; 1 tablespoon(s) olive oil; 2 cup(s) shredded, cold, cooked chicken; 2 tablespoon(s) chopped fresh parsley

(3 RATINGS)

107 Pinches 1 Photo

Leslie H

Cccccc, NY

Updated on Aug 11, 2010

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! :)

Rate

prep time 10 Min

cook time 55 Min

method ---

yield 4-6 serving(s)

Ingredients

4 cups chicken broth
1 tablespoon butter
3/4 cup sweet onion
1 1/3 cups arborio rice
1/2 cup dry white wine
1/4 teaspoon salt
4 ounces cremini or button mushrooms, thinly sliced
1/2 pound asparagus, thinly sliced on the diagonal
1/2 cup parmesan cheese, freshly grated
1 tablespoon olive oil
2 cups shredded, cold, cooked chicken
2 tablespoons chopped fresh parsley

How To Make mushroom asparagus risotto with crisped chicken

Step 1

Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.

Step 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.
Step 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.
Step 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.
Step 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.
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