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! It is so creamy and flavorful, but the asparagus adds such freshness and makes me think of spring!
Chicken and Asaparagus Risotto
Cook time: 40 minutes
Ingredients
- 1 lb chicken
- 1 stick butter
- Salt, pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 bunch asparagus (cut into pieces)
- 1/2 medium onion
- 2 cloves garlic
- 1 cup Arborio rice
- 4 cups chicken stock
- 1 cup Parmesan
- 1/2 cup heavy whipping cream
Instructions
Start simmering your chicken stock in a small pot.
Melt 3 tbsp butter in a Dutch oven or heavy pot.
Add your diced chicken, salt, pepper, oregano and garlic powder. Cook on all sides until chicken is almost done and then add your asparagus and saute for 5 minutes. Take the chicken and asparagus out and set aside.
Add three more tablespoons of butter to your Dutch oven. Add diced onion and saute until translucent. Add your garlic and then add your arborio rice. Toast for a few minutes and then start slowly adding one ladle of chicken stock into the rice. Waiting until all the chicken stock has been absorbed and then adding more, one ladle at a time.
When all the chicken stock has been absorbed, add your last two tablespoons of butter, parmesan cheese and heavy whipping cream. Stir that around. Add your chicken and asparagus back to the pot and serve.
Enjoy!
