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Chicken and Asparagus Risotto 1

Chicken and Asparagus Risotto

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Italian


Chicken and Asparagus Risotto is a type of risotto prepared with chicken, asparagus, white wine and lots of parmesan cheese.


  • 1 1/2 cups Arborio rice
  • 350 g skinless boneless chicken thighs, cut into cubes
  • 1 bunch asparagus, cut into pieces
  • 3 1/2 cups chicken stock (homemade or good quality commercial)
  • 1/2 cup white wine
  • 2 tbsp butter
  • 1/3 cup finely grated parmesan + more depending on your preference
  • 2 small shallots, minced
  • 2 cloves garlic, crushed
  • olive oil
  • salt
  • freshly ground black pepper


  1. Lightly season chicken pieces with salt and freshly ground black pepper.
  2. In a wide pan heat olive oil and butter, add the chicken and brown it on all sides. Remove the chicken then set aside.
  3. Add and sauté shallots and garlic in low heat until shallots are soft.
  4. Add the rice then continue to cook for a minute while constantly stirring, add the wine and let it reduce.
  5. Gently ladle chicken stock one scoopful at a time until all liquid is absorbed by the rice, this will take roughly around 12 minutes.
  6. Add the asparagus and chicken back then continue to cook for 5 to 7 minutes, add more stock if needed.
  7. Remove from heat then stir in some parmesan before serving. Season with salt if needed and freshly ground black pepper then serve.