Chicken and Asparagus Risotto (Print Version)
Creamy Italian rice with chicken, asparagus, and lemon zest
# Ingredient List:
→ Proteins
01 - 2 boneless skinless chicken breasts (about 10.5 ounces), diced into 1-inch pieces
→ Vegetables
02 - 1 bunch (about 10.5 ounces) asparagus, trimmed and cut into 3/4-inch pieces
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Grains
05 - 1 1/2 cups (10.5 ounces) Arborio rice
→ Liquids
06 - 5 cups (1.2 quarts) low-sodium chicken stock, kept warm
07 - 1/2 cup (4 fluid ounces) dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - 2/3 cup (about 2 ounces) freshly grated Parmesan cheese, plus extra for serving
→ Seasonings
10 - Zest of 1 lemon
11 - Kosher salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley
→ Fats
13 - 1 tablespoon extra virgin olive oil
# Directions:
01 - Heat olive oil in a large, heavy saucepan or Dutch oven over medium heat. Season diced chicken generously with salt and pepper. Add to the pan and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 6 minutes. Remove chicken with a slotted spoon and set aside on a plate.
02 - In the same pan, add 1 tablespoon butter. Add chopped onion and cook, stirring occasionally, until translucent and softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown the garlic.
03 - Add Arborio rice to the pan and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and the edges become translucent. This toasting step helps the rice maintain its texture during cooking.
04 - Pour in the white wine and stir continuously until completely absorbed by the rice, about 1 to 2 minutes. The wine adds acidity and depth of flavor to the finished dish.
05 - Begin adding the warm chicken stock one ladleful at a time (about 1/2 cup per addition), stirring frequently. Allow each addition to be almost completely absorbed before adding the next. Continue this process for about 15 minutes, maintaining a gentle simmer throughout.
06 - Stir in the asparagus pieces and continue adding stock ladle by ladle, cooking for another 10 to 12 minutes. The rice is done when it's creamy but still retains a slight bite in the center (al dente) and the asparagus is tender-crisp. You may not need all the stock.
07 - Return the cooked chicken to the pan along with any accumulated juices. Stir in the remaining 2 tablespoons butter, Parmesan cheese, and lemon zest. Taste and adjust seasoning with additional salt and pepper as needed. The risotto should be creamy and flow slowly when you tilt the pan.
08 - Remove from heat, cover, and let rest for 2 minutes to allow the flavors to meld. Transfer to serving bowls and garnish with chopped parsley and additional Parmesan cheese. Serve immediately while hot and creamy.
# Expert Advice:
01 -
- The way the creamy rice clings to each piece of tender chicken feels like a warm hug on a plate
- That bright hit of lemon zest cuts through the richness, making every bite impossibly balanced
02 -
- Never wash Arborio rice before cooking, or you will wash away the starch that makes risotto creamy
- Letting the risotto rest covered for 2 minutes off the heat allows the flavors to marry and the texture to set
03 -
- Reserve a final ladle of stock to add at the end if the risotto seems too thick after adding cheese
- Use a wooden spoon or silicone spatula instead of metal, which can break up the rice grains