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I haven’t posted any new recipes in awhile, and since I have had a few request for this recipe, I’ve decided to post it here. Enjoy!
Ingredients:
Serves: 2
**If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.
- 2 cups chicken broth, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon butter
- 5 ounces portobello mushrooms, thinly sliced
- 5 ounces white mushrooms, thinly sliced
- 2 boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 cup asparagus, cut into short pieces
- 2/3 shallots, diced
- 1/2 cup Arborio rice
- 2 tablespoons dry white wine (you can opt this out)
- sea salt to taste
- freshly ground black pepper to taste
- 1 tablespoon finely chopped chives
- 2 tablespoon freshly grated Parmesan cheese, plus more for serving
Directions:
- In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the asparagus and the chicken, a little bit of salt, pepper to taste. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
- Remove from heat, and stir in mushrooms, asparagus and chicken with their liquid, butter, chives, and parmesan.
- Season with salt and pepper to taste.
- Serve the risotto with additional Parmesan.
zaianne
I’m a interactive media developer/designer, and new mom to a gorgeous little boy named Liam Ayden Sparrow, who cooks to de-stress and relax. I’m originally from a little peninsula in the South East Asia region of the world called, Malaysia. Although I’ve moved a lot in my life, Chicago, Kuala Lumpur, Australia, Georgia, NYC, and finally back to Chicago; one thing remains the same. The food, because I cook.
I grew up around amazing cooks. My mom and my late grandma, and although during my teen years I despised helping my mom in the kitchen, once I grew up and had to moved to a different country for studies, and didn’t have my mom to make meals for me, I realized how lucky I was to have at least some basic cooking skills! And although my mom never really allowed me to help her make anything (I was mostly there to help clean and prep) I did always pay attention to what she was doing in the kitchen.
Over a few more years living overseas, and now being married, I’ve had plenty of time to practice my culinary skills and I’ve managed to teach myself a thing or two. I experiment, and create, and I think that’s the best way to learn…anything really.
