• 2servings
  • 60minutes
  • 914calories

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Ingredients Jump to Instructions ↓

  1. 500ml chicken stock

  2. 1 tablespoon olive oil

  3. 3 cloves garlic, minced

  4. 2 skinless, boneless chicken breast fillets - cubed

  5. 2 teaspoons olive oil

  6. 1/2 large onion, minced

  7. 1 cup Carnaroli or Arborio rice

  8. 125ml white wine

  9. 250g asparagus, finely chopped

  10. 1/2 teaspoon dried oregano

  11. 1/2 teaspoon dried basil

  12. salt and freshly ground black pepper to taste

  13. 75g freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring chicken stock to the boil in a small saucepan, then keep warm over low heat.

  2. 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.

  3. 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.

  4. Stir in the wine and asparagus; cook, stirring constantly, until the wine 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.

  5. 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.


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