Parmesan Chicken Risotto with Asparagus

  • Yield: 6 servings


6-- boneless skinless chicken breast halves
1bunch of asparagus
1-- lg. (48oz.) can of chicken broth
1 1/2cups arborio rice
-- parmesan reggiano cheese (1 cup grated; several pieces shaved for garnish)
1/2stick of butter
1/4cup finely chopped fresh basil
1teaspoon white pepper


Preheat the oven to 400*F (205*C). Mix half of the finely chopped fresh basil with 1/2 cup of the grated parmesan-reggiano cheese. Separate into piles on a silicone or parchment lined baking sheet. Bake for 3-5 minutes or until golden and crisp. Set aside and let cool (TIP: I like to cool them over a rolling pin to give them an interesting shape). In a medium to large pot combine chicken (cleaned and cubed into bite-sized pieces), asparagus (cleaned and cubed into bite-sized pieces), chicken broth and white pepper. Bring to a simmer over medium heat. In a large skillet melt butter on high heat. Add rice, stirring constantly until browned. Reduce heat to medium and begin to ladle broth slowly into skillet. Continue adding broth as it boils off while stirring constantly. When broth mixture is completely combined with rice, add 1/2 cup of the grated parmesan-reggiano cheese, cover and remove from heat. Let stand for a few minutes and then stir one last time before dishing out. Garnish with the remaining chopped basil and parmesan shavings. Add parmesan chips last and serve. Makes 6 servings.