Chicken and Asparagus Risotto
Our asparagus grows wild in our garden and we can hardly keep up! We love it, but can get tired of just roasting it....so we have to come up with some other options and this one is one of the best! We make this risotto often and it’s always fun adding things into it to kick up the different flavor combinations. This one is just perfect for spring!
Chicken and Asparagus Risotto
Prep time: 15 minutes | Bake time: 30 minutes
Ingredients
- 1 stick butter
- 1 lb chicken
- Salt, pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 bunch asparagus
- 1/2 onion
- 2 cloves garlic
- 1 cup arborio rice
- 4 cups chicken stock
- 1 cup parmesan
- 1/2 cup whipping cream
Instructions
Start simmering your chicken stock in a small pot.
Add 3 tbsp butter to dutch oven. Add cut up chicken, salt, pepper, oregano and garlic powder. Cook on all sides until chicken is almost done and then add your asparagus and sauté for 5 minutes. Take the chicken and asparagus out and set aside.
Add 3 more tbsp of butter to your dutch oven. Add diced onion and suatee until translucent. Add garlic and stir, then add arborio rice and cook for 1 minute.
Start adding your chicken stock one ladle at a time. Once you have slowly added all the chicken stock waiting until all of the previously ladled chicken stock is absorbed, then add the last 2 tbsp butter, parmesan, and whipping cream. Stir that around, add your chicken and asparagus back to the pot and serve.
Enjoy!
