risotto with chicken and asparagus

Ingredients

• Servings: 2
• 2 cups chicken stock
• 1 tablespoon olive oil or butter
• 1 tablespoon minced garlic
• 2 (5 ounce) skinless, boneless chicken breast halves - cubed
• 2 teaspoons olive oil or butter
• 1/2 large onion, minced
• 1 cup carnaroli or arborio rice
• 1/2 cup white
• 8 ounces asparagus, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and freshly ground black pepper to taste
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• heat 1 teaspoon olive oil in a large saucepan over medium-high heat. stir in the garlic and cook 30 seconds until fragrant. add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• stir in the and asparagus; cook, stirring constantly, until the evaporates. reduce heat to medium, and stir in 1/3 of the hot chicken stock. cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. season the risotto with oregano and basil. pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. season to taste with salt and pepper, then stir in the parmesan cheese and chicken cubes.