Mushroom Asparagus Risotto With Crisped Chicken

Leslie H


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! :)

★★★★★ 3 votes
10 Min
55 Min


4 c
chicken broth
1 Tbsp
3/4 c
sweet onion
1 1/3 c
arborio rice
1/2 c
dry white wine
1/4 tsp
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


1Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
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.
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.
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.
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.

About this Recipe

Course/Dish: Chicken, Rice Sides