Chicken and Asparagus Risotto
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite size pieces
3 cups asparagus spears
6 tablespoons butter
2 cups arborio rice
1 cup dry white wine
1 1/2 teaspoons salt1 teaspoon pepper1 teaspoon minced garlic
4 cups chicken broth
1/2 cup grated parmesan cheese
Directions
In a large saute pan, over medium heat, heat olive oil. Add chicken o pan and cook for 10 minutes. Remove from pan and set aside.
Cut asparagus spear into 1/4 inch slices. Place in a sauce pan. Cover with water. Bring to a boil. Reduce heat to medium and cook uncover for 4 minutes. Drain and set aside.
Add butter to pan. Once butter is melted, add rice to pan. Stir until rice is completely mixed with butter. Cook for 5 minutes or until rice is lightly toasted.
Add wine, salt, pepper, and garlic to rice. Reduce heat to medium low and cook, stirring frequently, until wine is completely absorbed into rice.
Add 1 cup of chicken broth to rice. Cook, stirring frequently, until broth is completely absorbed into rice. Repeat with the next two cups of broth. Add asparagus to rice. Mix well.
Add last cup of broth. Add chicken to rice. Mix well. Cook until broth is completely absorbed into rice. Add parmesan cheese to rice. Mix well. Cook for 2 minutes. Serve immediately.
Nutrition FactsServings: 6Amount per serving Calories 543% Daily Value*Total Fat 19.1g 24%Saturated Fat 9.3g 47%Cholesterol 86mg 29%Sodium 1312mg 57%Total Carbohydrate 55.1g 20%Dietary Fiber 3.2g 12%Total Sugars 2g Protein 27.8g Vitamin D 8mcg 40%Calcium 122mg 9%Iron 3mg 18%Potassium 649mg 14%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.