Chicken And Asparagus Risotto Recipes

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• 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 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.
• 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.

CHICKEN AND ASPARAGUS RISOTTO

Steps:

• Season the chunks of chicken in salt and pepper and fry in oil for 3-4 minutes, then add the asparagus for a further 1-2 until everything is cooked. Place on a piece of kitchen roll for later use. Bring the stock to a simmer on the stove.
• Melt a good knob of butter and oil in a wide, heavy based frying pan and fry the shallots and garlic until translucent (taking care not to burn the garlic). Add in the rice and stir until all coated in oil - cook over a medium heat for 2-3 minutes until the rice husks split, from this point on do not stir the rice any more.
• Add the wine and cook until all the alcohol has been burned off, then add a ladle of stock to the rice. Once it has all been absorbed add another ladle, repeating for approximately 20 minutes. There is no exact science to cooking risotto, so the best way to check is to taste it to make sure it is cooked to your liking. If it is too firm, simply add more stock.
• Put back in the chicken and asparagus and warm through for 2-3 minutes.
• To finish, stir another good knob of butter into the rice and a good amount of grated parmesan, season to taste with salt and pepper. Serve in deep bowls with some parmesan shavings on top.

WILD MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
• In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
• Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

MUSHROOM ASPARAGUS RISOTTO WITH CRISPED CHICKEN

Steps:

• Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
• Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.
• Continue to slowly add 1/2 cup hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed.
• Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
• Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
• Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.