Chicken and Asparagus Risotto | Midwest Living

Chicken and Asparagus Risotto

Recipe finder

Chicken and Asparagus Risotto

Login to rate this recipe.
  • Makes: 6 servings
  • Yield: 9 cups
  • Prep 30 mins
  • Cook 20 mins to 25 mins

Login to save this recipe


  • 1 purchased roasted chicken
  • 3 1/2 cups water
  • 1 14 - ounce can reduced-sodium chicken broth
  • 2 medium shallots, thinly sliced
  • 2 tablespoons olive oil
  • 1 1/2 cups arborio rice
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup finely shredded Parmesan cheese
  • 2 cups coarsely chopped fresh arugula or spinach
  • 2 teaspoons snipped fresh tarragon or 2 tablespoons snipped fresh chives
  • 1 teaspoon lemon zest, plus additional as optional garnish
  • Shaved Parmesan cheese (optional)


  1. Remove the meat from the chicken; discard skin and bones. Chop the chicken and set aside (you should have about 3 cups ). In a medium saucepan, bring water and broth to boiling; reduce heat to low and cover to keep warm.
  2. Meanwhile, in a 4- to 6-quart Dutch oven cook shallots in hot oil over medium heat for 4 to 5 minutes or until just tender, stirring occasionally. Add rice. Cook and stir over medium heat 2 to 3 minutes or until rice begins to brown.
  3. Slowly add 1 cup of the warm water mixture to the rice mixture, stirring constantly, until liquid is absorbed. Add another 1/2 cup of the liquid, stirring constantly until liquid is absorbed. Repeat two more times, using 1/2 cup liquid each time. Stir in asparagus. Add remaining water mixture, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more liquid. (This should take 15 to 20 minutes total.)
  4. Reduce heat to low. Add the shredded Parmesan cheese; stir until melted and smooth. Add chopped chicken; cook, uncovered, for 1 to 2 minutes or until heated through. Remove from the heat. Stir in arugula, tarragon and lemon zest. If you like, top with shaved Parmesan before serving.

Nutrition Facts

(Chicken and Asparagus Risotto)

Servings Per Recipe 6, calcium (mg) 142, vit. A (IU) 851, pro. (g) 33, Cobalamin (Vit. B12) (µg) 0, sugar (g) 2, Folate (µg) 121, fiber (g) 2, Potassium (mg) 531, Trans fatty acid (g) 0, sodium (mg) 645, Polyunsaturated fat (g) 1, Monosaturated fat (g) 6, Riboflavin (mg) 0, Thiamin (mg) 0, carb. (g) 40, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 105, Niacin (mg) 10, cal. (kcal) 396, vit. C (mg) 7, Fat, total (g) 12, iron (mg) 4

Add Your Comment