Lemon Asparagus Risotto
Serves: 4 servings
  • 3 tbsp olive oil, separated
  • 1 cup asparagus, cut into 2 inch pieces
  • ½ cup onion, sliced
  • 1 cup white mushrooms
  • 1 large chicken breast, cubed
  • 1½ cup Alessi Arborio rice
  • ½ cup dry white wine
  • 6 cups chicken broth
  • ½ cup Italian parsley, chopped
  • ¼ cup parmesan cheese
  1. Heat 1 tbsp of olive oil in a large saucepan over medium-high heat. Add in the asparagus, onion, and white mushroom and cook till tender, about 5 minutes. Season with salt and pepper.
  2. Set aside the vegetables on a separate plate.
  3. Add another 1 tbsp of olive oil into the sauce pan and cook the chicken until golden brown and cooked through. Season with salt and pepper. Set aside.
  4. Heat the remaining 1 tbsp of olive oil in the saucepan. Stir in the rice, coating completely, and toast till the rice is golden brown, stirring constantly.
  5. Add in the wine and stir until absorbed. Stir in the chicken broth ½ a cup at a time, waiting for each ½ cup to be absorbed before stirring in the next ½ cup.
  6. Once all the chicken broth is absorbed, stir in the vegetables, chicken, parsley, and parmesan cheese. Season with salt and pepper to taste. Serve hot!
Recipe by Apple of My Eye at http://apple-of-my-eye.com/2017/05/19/lemon-asparagus-risotto/