Risotto is truly one of my favorite dishes out there! I love love love it. I find that people get intimidated by it because we’ve heard it takes a long time, you have to cook it properly, you have to sit and stir, stir, stir constantly. While that may be the proper method and also quite a lot, I’ve realized that when wrangling kids while cooking the typical risotto method is quite difficult. I came up with a “no stir” method that makes this quick, easy and it comes out nearly just as creamy and delicious as the typical method!
What is risotto? Risotto is made from a short grain rice called Arborio. The grain is super starchy which helps it create the delicious creamy texture naturally without having to add any cream. It’s typically made with white wine and chicken broth. Which makes it super simple but intensely flavorful and extremely versatile. You can add chicken, bacon, shrimp, cheese, veggies, really anything goes!
This spring risotto we are making has roasted asparagus, parmesan cheese and grilled chicken. I like to cook my risotto without any added veggies or protein and finish the risotto by adding them in at the end. I have found that this allows the risotto to taste simply like risotto and not take on the flavors of the other ingredient, as well as keeping the veggies nice and tender and flavorful! We will be roasting our asparagus while we cook our rice and simply stir it in right at the end!
I know you guys are going to love this one! It has been one of my favorite dishes for years and I hope you can use this method to create all types of risotto dishes of your liking! I know my husband would be very happy if I made him a shrimp risotto. On that note a shrimp dish will be coming soon so stay tuned! As always, have a great week and I will see you next week!
XOXO,
Caroline
Spring Risotto with Roasted Asparagus and Grilled Chicken
Serves 4 (double for leftovers)
Tools:
Baking sheet
Large Pot with lid
Ingredients:
3 chicken breasts, cut into 1 inch cubes
2 tbsp olive oil + 1 tbsp
1 cup yellow onion
1 cup dry Arborio rice
1 cup white wine, optional* (I typically use sauvignon blanc)
2 cups chicken broth + 1 cup
1/2 cup parmesan cheese
1-2 tbsp butter
1 bunch asparagus
1 tbsp Italian seasoning
1/2 tbsp garlic powder
1 tsp salt
1 tsp pepper
Directions
Start by preheating your oven to 375 degrees. Prep your asparagus by washing and trimming off the bottom 1-2 inches. Place on a sheet pan and drizzle with 1 tbsp olive oil and season with a little salt, pepper and garlic powder. Place in the oven for 20 minutes.
Next, chop your raw chicken into 1 inch cubes and season with 1 tsp salt, 1 tsp pepper and 1 tbsp Italian seasoning. Add in 2 tbsp of olive oil to your large pot and turn heat to medium. Cook chicken pieces about 5-10 minutes or until cooked through. Remove from the pan and set aside.
Sauté your 1 cup onion in the same pan you cooked your chicken. Then, add your 1 cup of dry arborio and let rice toast about 2 minutes over medium heat. Next, pour in your 1 cup of white wine and stir while the wine completely cooks out. Once wine is gone, add in your 2 cups of chicken broth bring to a boil and turn the heat down to low. Cover with a lid and set a timer for 20 minutes.
After 20 minutes is up remove the lid and add the remaining 1/2 cup of chicken broth (save the rest if needed). Turn the heat up to medium and stir until the liquid is almost all gone but it still has a bit of moisture, about 5 minutes. This is where we will get out creamy texture.
Taste to make sure your rice is cooked through, if necessary keep adding a little liquid until rice is cooked.
When your asparagus is done roasting cut into 1 inch pieces and set aside with your chicken.
Once your rice is cooked add in your chicken and roasted asparagus. *Save a few asparagus tops for garnish. Stir to mix and let warm through. Turn your heat off and stir in your 1/4 cup parmesan cheese and 1-2 tbsp butter. Season to taste with a pinch of salt and pepper. Garnish with some asparagus tops and a little parmesan cheese.
Ingredient Swaps
Gluten Free? This is a naturally gluten free dish!
Dairy Free? Leave out the Parmesan cheese & butter! It honestly doesn’t need it!
Vegetarian? Use veggie stock instead of chicken. Leave chicken out to make it a veggie risotto!
Chicken Breasts: replace with shrimp.
Asparagus: swap for Brussels sprouts, peas, mushrooms. Any roasted veggie of your liking would be great here!
White wine: completely optional. I make this all the time without it!! Just skip that step and add in your chicken broth.
Arborio rice: I typically find this in the gluten free isle, but I believe you can find this by the rice also. I would not substitute this but if you absolutely cannot find it plain white rice would be an ok substitute. I don’t suggest it though! ;)
I hope you all enjoy and as always don’t forget to leave a like or a comment below! Share any pictures with me and tag @brookslately!