Creamy Chicken Risotto could probably be considered more of a spring dish but what can I say, I’m a little anxious for spring to get here. So last week when it was particularly rainy and cold, I decided to make us a little taste of spring with this creamy chicken risotto with sauteed asparagus and mushrooms.
Recipe by: 12Tomatoes
- 2 chicken breasts, cut to1-inch cubes
- 2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
- 2 1/2 cups Arborio rice
- 3/4 cup dry white wine
- 1 cup water, optional
- 1 bunch asparagus, chopped
- 1-2 zucchinis, chopped
- 6 oz. Portobello mushrooms, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- Parmesan, garnish
- salt and pepper, to taste
- Heat a large sauté pan or Dutch oven over high heat and add olive oil.
- When oil is hot, add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
- Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
- Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
- Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
- 1/2-2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
- When chicken stock is completely absorbed, taste rice and see if it’s tender enough.
- Risotto should be thick, but still able to spread out a little.
[You want it to be al dente, but if it’s too crunchy, add 1 cup water (a bit at a time).
- Adding too much will make your risotto gummy.]
- Serve hot and garnish with Parmesan cheese.