Risotto Romano with Chicken and Asparagus

Published on August 14, 2024 by Rosalie Harpole

Risotto Romano

NOTE:  This risotto is brimming with flavor just waiting to show up at your table.  The result is a creamy texture with chicken, asparagus, and crunchy vegetables to make a delightful dish. 

Ingredients:

  • 7 to 8 cups Kitchen Basics chicken stock
  • 4 tablespoons mild olive oil, divided
  • 4 tablespoons butter, divided
  • Lawry's coarse garlic salt with parsley added
  • 1 cup fresh chicken breast, diced small
  • 1 cup asparagus, chopped 1/2-inch, not including hard ends
  • 1/2 cup red bell pepper, cut julienne small
  • 1 cup sliced mushrooms
  • 2 cloves garlic, chopped fine
  • 1/4 teaspoon hot pepper flakes
  • Salt and Pepper to taste
  • 1 1/2 cups Arborio rice
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream, optional
  • 2 tablespoons green onion , finely chopped
Cuisine: Italian
Yield: Serves 6
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Instructions:

  1.   Pour chicken stock into a large saucepan and heat while preparing the chicken and vegetables.  Warm 2 tablespoons olive oil and 2 tablespoons butter in skillet.  Sprinkle chicken with the garlic salt. In a medium skillet add  the chicken, asparagus, red pepper, and mushrooms.  Saute for about 7 to 8 minutes, stirring occasionally, until chicken is not longer pink.  Add the garlic, red pepper flakes, salt and pepper.  Cook until seasoned, about 3 minutes.
  3.   Add the remaining 2 tablespoons olive oil and 2 tablespoon butter to large skillet.  Over medium heat, add the rice and stir to coat with olive oil and butter, about 2 minutes.  When the rice has taken on a pale, golden color, add 1/2 cup of the hot chicken stock and stir until the stock is absorbed.   Continue adding the chicken stock 1/2 cup to 1 cup at a time, stirring continuously, until the liquid is adsorbed after each addition.  Continue to cook the rice until all the liquid is absorbed and the rice becomes al dente, about 20 to 25 minutes.
  5. Now add the chicken mixture to the rice.  If mixture is too thick, add 1/2 to 1 cup additional chicken stock.  When rice and vegetables are completely combined, stir in the cheese and heavy cream  Top with sprig of fresh parsley, and serve warm.  Serves 6.
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