Menu Enter a recipe name, ingredient, keyword...


Smoked chicken and roasted shallot risotto


Rate this recipe 0/5 (0 Votes)


  • 8 shallots, unpeeled
  • 1 lb fresh asparagus
  • 1 1/2 tbs unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced or 2 tsp jarred minced garlic
  • 2 c uncooked Arborio rice
  • 1/2 c dry red wine
  • 7 c hot chicken broth
  • 2 c chopped smoked chicken
  • 1 small red bell pepper, chopped
  • 1 (8oz) package sliced fresh mushrooms
  • 1 c Parmesan cheese
  • 1 tbs fresh rosemary, chopped
  • 1/2 tsp pepper


Servings 8
Preparation time 20mins
Cooking time 100mins


Step 1

Preheat oven to 425.
Place shallots in an 8" square pan and bake 30 minutes.
Cool slightly; peel and coarsely chop; set aside.
Snap off tough ends of asparagus; cut into 3/4" pieces.
Melt butter in a Dutch oven over medium heat; add onion and garlic, saute 3-4 minutes.
Add wine, and cook, stirring constantly, until liquid is absorbed.
Repeat with remaining broth, 1/2 cup at a time.
Cooking time is about 30 minutes.
Add shallots, asparagus, bell pepper and mushrooms with last 1/2 broth.
Stir in cheese, rosemary and pepper.

You'll also love

Review this recipe

Swiss Chard w/Shallots Honey Roast Chicken with Spring Peas & Shallots