Directions for: Easy-to-Make Chicken and Asparagus Risotto
Ingredients
2 Tbsp butter
1 small onion
2 skinless, boneless chicken breasts, cut into 1' (2.5 cm) pieces
1 cup long-grain rice
cup dry white wine
2 cup chicken broth
1 cup 35% Real Whipping Cream, divided
3 cup 2 pieces asparagus (about 1 bunch)
cup grated Parmesan cheese
1 Tbsp chopped mixed herbs such as fresh basil, chives, oregano or parsley
Directions
1. Heat butter in large saucepan over medium-high heat. When melted, add chicken and cook 2 min, then add onion and cook 3 more min or until chicken is nearly cooked. Mix in rice.
2. Add wine and stir until rice absorbs liquid about 2 to 5 min. Stir in chicken broth. Increase heat and bring to a boil. Cover, reduce heat to low and simmer 15 min. Add asparagus and simmer covered 5 more min.
3. Uncover, then stir in 1/3 cup (75 mL) Whipping Cream (liquid should be gently simmering). Stir constantly and wait until Cream is absorbed before adding 1/3 cup (75 mL) more Cream. Repeat and cook until nearly all Cream is absorbed and rice is tender, about 10 more min (risotto should be creamy in texture not soupy).
4. Stir in Parmesan, herbs, salt and pepper.
See more: Dairy Farmers of Canada, Poultry, Vegetables, Rice/Grain, Cheese
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