Chicken and Asparagus Risotto

Confession: I used to think risotto was above me. Restaurant food. Too fussy for a Tuesday. Too much stirring. Too much everything.

Then I made this one and realized… it’s actually pretty chill? You brown the chicken. You toast the rice. You stir a LOT (okay, that part is true). And then suddenly you have this ridiculously creamy, lemony, parmesan-loaded situation with golden chicken bites and bright green asparagus. Tuesday risotto. Who knew.

The Secret to Creamy Risotto

The secret is adding WARM BROTH gradually, one ladle at a time, and STIRRING FREQUENTLY until each addition is absorbed. This coaxes starch from the rice, creating texture.

Always finish off the heat with a pat of COLD BUTTER (monter au beurre). It emulsifies into the risotto for an INCREDIBLY SILKY, rich finish.

How to Blanch Asparagus Perfectly

Step 1: Bring salted water to a rolling boil (season it well…. bland asparagus is a tragedy).

Step 2: Drop the trimmed 2-inch segments in for 4-5 minutes until tender-crisp and vividly green.

Step 3: Plunge them into an ice bath IMMEDIATELY to stop cooking and lock in that color.

Drain thoroughly, then fold gently into your risotto. Snap, color, flavor…. all preserved!

Can You Make Risotto Ahead of Time?

1. UNDERCOOK the rice by 2-3 minutes since it cooks more during reheating.
2. Spread on a sheet pan to cool RAPIDLY, then refrigerate covered.
3. Reheat with warm broth (*never water!*), adding a ladle at a time while stirring.
4. Save the butter, parmesan, asparagus, and chicken for when you reheat.

Risotto sits poorly, so only prep ahead when you must…. then revive it with broth.

Storing & Reheating Leftover Risotto

• STORE IT FAST in an airtight container (within 2 hours of cooking). Keeps 3 days max in the fridge, but days 1 and 2 are best. Expect it to solidify in the cold!
• REHEAT WITH LIQUID to restore creaminess. Add 1/4 cup broth per cup of risotto in a pan over medium-low heat. Stir for 5-7 minutes until smooth again. Microwave works, just stir every 45 seconds.
• SKIP THE FREEZER unless you genuinely love mushy rice. The texture suffers badly upon thawing. If you must, undercook the grains slightly.
• REPURPOSE COLD LEFTOVERS by shaping into patties and pan-frying until golden. Free arancini with chicken and asparagus built right in.

More From the Kitchen

• Parmesan Shrimp and Asparagus Risotto
• Creamy Asparagus Risotto with Scallops
• Creamy Asparagus Orzo
• Angel Hair with Shrimp and Asparagus
• Delicious Blackened Chicken Alfredo Pasta
• Baked Greek Chicken with Rice

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 140-160 g
• Fat: 70-80 g
• Carbohydrates: 320-350 g

Ingredients

For the chicken and marinade:

• 1.75 lb chicken (cut into 1-inch bite-sized pieces for even cooking)
• 1 pack marinade

For the risotto:

• 2.25 cups arborio rice (I always use RiceSelect for the best texture)
• 4.5 cups chicken broth (I prefer Swanson for a consistent flavor)
• 1 large onion
• 0.75 cup white wine
• 2 tbsp lemon juice (freshly squeezed for brighter acidity)
• 3 tbsp butter
• 2 cloves garlic, minced
• salt
• pepper

For the assembly:

• 1 lb asparagus (trimmed and cut into 2-inch tilted segments)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 0.33 cup parmesan
• 3 tbsp fresh parsley, chopped

Step 1: Sear the Marinated Chicken

• 1.75 lb chicken, cut into 1-inch pieces
• 1 pack marinade

Cut the chicken into 1-inch bite-sized pieces and combine with the marinade in a bowl, stirring to coat evenly.

Let sit for 15 minutes to develop flavor.

Heat a large pot or Dutch oven over medium-high heat and cook the marinated chicken until golden and cooked through, about 8-10 minutes, stirring occasionally.

Remove the cooked chicken to a plate and set aside.

This step allows the marinade flavors to infuse the chicken while freeing up your pot for the risotto base.

Step 2: Prep the Veggies

• 1 lb asparagus, trimmed
• 2 cloves garlic, minced
• 1 large onion, diced

While the chicken cooks, trim the asparagus and cut into 2-inch tilted segments, then blanch in salted boiling water for 4-5 minutes until tender-crisp.

Transfer to an ice bath to stop cooking and preserve the bright green color, then drain and set aside.

Mince the garlic and dice the onion into small, even pieces so they cook at the same rate.

Step 3: Toast the Arborio Rice

• 2 tbsp butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2.25 cups Arborio rice

In the same pot used for the chicken (don’t wash it—those browned bits add flavor), melt 2 tablespoons butter over medium heat.

Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the Arborio rice and stir constantly for about 1 minute to lightly toast the grains, which helps them hold their shape during cooking and creates a slight nutty flavor.

Step 4: Deglaze the Pan

• 0.75 cup white wine
• 2 tbsp lemon juice

Pour in the white wine and stir constantly until the liquid is almost completely absorbed by the rice, about 2-3 minutes.

This step dissolves the flavorful browned bits stuck to the pot and begins the creamy cooking process.

Add the lemon juice and stir briefly to combine.

Step 5: Simmer with Warm Broth

• 4.5 cups chicken broth

Reduce heat to medium and begin adding the warm chicken broth one ladle or about 1/2 cup at a time, stirring frequently.

Wait until each addition is mostly absorbed before adding the next, which should take about 3-4 minutes per ladle.

Continue this process for 15-20 minutes total until the rice is creamy and tender but still holds a slight firmness (al dente) in the center.

I like to taste a grain of rice about halfway through to check the texture and adjust timing if needed—undercooked rice is grainy, but overcooked rice loses its character.

Step 6: Combine and Garnish

• 3 tbsp butter
• 0.33 cup parmesan
• cooked chicken from Step 1
• blanched asparagus from Step 2
• salt
• pepper
• 3 tbsp fresh parsley, chopped

Remove the pot from heat and stir in the remaining 3 tablespoons of butter, the Parmesan cheese, and the cooked chicken from Step 1.

Gently fold in the blanched asparagus from Step 2, being careful not to break the delicate spears.

Season with salt and pepper to taste.

Divide among serving bowls and garnish with fresh parsley.

For the creamiest, most luxurious texture, I always finish with a pat of cold butter stirred in off heat—this technique, called monter au beurre, creates an incredible silky mouthfeel.

Irresistible Chicken and Asparagus Risotto

Delicious Irresistible Chicken and Asparagus Risotto recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 7 servings

Calories: 2600

Ingredients Method

Ingredients

  

For the chicken and marinade::

• 1.75 lb chicken (cut into 1-inch bite-sized pieces for even cooking)
• 1 pack marinade

For the risotto::

• 2.25 cups arborio rice (I always use RiceSelect for the best texture)
• 4.5 cups chicken broth (I prefer Swanson for a consistent flavor)
• 1 large onion
• 0.75 cup white wine
• 2 tbsp lemon juice (freshly squeezed for brighter acidity)
• 3 tbsp butter
• 2 cloves garlic, minced
• salt
• pepper

For the assembly::

• 1 lb asparagus (trimmed and cut into 2-inch tilted segments)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 0.33 cup parmesan
• 3 tbsp fresh parsley, chopped

Method

 

1. Cut the chicken into 1-inch bite-sized pieces and combine with the marinade in a bowl, stirring to coat evenly. Let sit for 15 minutes to develop flavor. Heat a large pot or Dutch oven over medium-high heat and cook the marinated chicken until golden and cooked through, about 8-10 minutes, stirring occasionally. Remove the cooked chicken to a plate and set aside. This step allows the marinade flavors to infuse the chicken while freeing up your pot for the risotto base.
2. While the chicken cooks, trim the asparagus and cut into 2-inch tilted segments, then blanch in salted boiling water for 4-5 minutes until tender-crisp. Transfer to an ice bath to stop cooking and preserve the bright green color, then drain and set aside. Mince the garlic and dice the onion into small, even pieces so they cook at the same rate.
3. In the same pot used for the chicken (don't wash it—those browned bits add flavor), melt 2 tablespoons butter over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the Arborio rice and stir constantly for about 1 minute to lightly toast the grains, which helps them hold their shape during cooking and creates a slight nutty flavor.
4. Pour in the white wine and stir constantly until the liquid is almost completely absorbed by the rice, about 2-3 minutes. This step dissolves the flavorful browned bits stuck to the pot and begins the creamy cooking process. Add the lemon juice and stir briefly to combine.
5. Reduce heat to medium and begin adding the warm chicken broth one ladle or about 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, which should take about 3-4 minutes per ladle. Continue this process for 15-20 minutes total until the rice is creamy and tender but still holds a slight firmness (al dente) in the center. I like to taste a grain of rice about halfway through to check the texture and adjust timing if needed—undercooked rice is grainy, but overcooked rice loses its character.
6. Remove the pot from heat and stir in the remaining 3 tablespoons of butter, the Parmesan cheese, and the cooked chicken from Step 1. Gently fold in the blanched asparagus from Step 2, being careful not to break the delicate spears. Season with salt and pepper to taste. Divide among serving bowls and garnish with fresh parsley. For the creamiest, most luxurious texture, I always finish with a pat of cold butter stirred in off heat—this technique, called monter au beurre, creates an incredible silky mouthfeel.