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Thursday, May 6, 2010

Chicken, Mushroom & Asparagus Risotto

Lightly sauteed mushrooms and asparagus combined with chicken make this risotto a meal in itself.

1 Chicken Breast
12 - 15 Button Mushrooms, sliced
1 Bunch Asparagus, trimmed and cut into thirds
2 TB Olive Oil
1 TB Butter
1 cup Arborio Rice
1 small Onion, finely diced
1 Clove Garlic
1/2 cup White Wine
5 - 6 cups warm Chicken Stock
Grated Parmesan Cheese for garnish

Heat one tablespoon of oil in a large skillet and lightly brown chicken, remove from pan and set aside. Melt butter into same pan and saute mushrooms and asparagus until just tender. Remove from pan and set aside with chicken.

Add more oil to the pan if needed and saute garlic and onion for two to three minutes. Add rice and stir well to make sure all of the rice is coated with oil. Add wine and stir until absorbed.

Add about two cups of chicken stock at a time, and stir until absorbed. Keep adding stock, about a 1/2 cup at a time, until the rice is tender, about 25-30 minutes. (This part does require a little extra attention, but it is worth it!)

During the last five minutes of cooking, add the chicken, mushrooms and the asparagus. Ladle into bowls and top with parmesan cheese.

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