It’s no secret that I love risotto. I’ve posted recipes before for Kale and Bacon Risotto and Butternut Squash, Chicken, and Asparagus Risotto. One of the things I like most about this rice dish is that, by changing out the mix-ins, you can completely change the meal for each season. For this Mushroom Asparagus Risotto, I used spring veggies and chicken to make it a one-dish meal. The best part is, I haven’t found a risotto recipe my daughter won’t eat!
Mushroom Asparagus Risotto
1 1/3 cup uncooked arborio rice
4 tbsp olive oil
2 cloves minced garlic
4 cups chicken broth
2 medium chicken breasts
1 cup frozen peas
1 bunch asparagus, cut into 1-inch pieces
2 cups fresh sliced mushrooms
½ cup Parmesan cheese
1. Heat 1 tbsp olive oil in a sauté pan over medium high heat. Add chicken breasts and cook to 170°, turning occasionally. Set the chicken aside to rest and then cut into bite-sized pieces.
2. In another sauté pan, heat 1 tbsp olive oil over medium heat. Add asparagus and cook for a few minutes before adding peas and mushrooms. Cook for 10-15 minutes or until veggies are tender. Set aside.
3. Heat broth in a small sauce pan over low heat.
4. In a deep sauté pan or dutch oven, heat remaining olive oil over medium heat. Add garlic and sauté for 1 minute. Add rice and stir for about 2 minutes.
5. Add in 1 cup of broth and stir continually until the liquid is absorbed. Gradually stir in remaining broth ½ cup at a time, stirring continually each time until the liquid is absorbed before adding the next ½ cup.
6. Once the rice is cooked and the broth is gone, stir in vegetables, chicken, cheese, salt, and pepper. Cook for a few minutes to heat everything through and then serve immediately.