Asparagus Risotto

By JAmero4702

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, finely diced
• 11/2 cups Arborio rice
• 2 cups chicken broth
• 2 4-ounce boneless chicken breasts
• 2 tablespoons olive oil
• 4 asparagus spears, cut into ¬ inch pieces.

Details

Adapted from gloucestertimes.com

Preparation

Step 1

1. Sauté© onion in olive oil over medium to high heat until golden brown.

2. Add rice and toast it in the pan for about 21/2 minutes.

3. Add 1/4 of broth and stir while simmering. Continue to add 1/4 of the broth every 5 minutes or so until it becomes absorbed by the rice.

4. Prepare chicken breasts by coating both sides in olive oil and seasoning with salt and pepper. Begin to sauté© in a pan over low to medium heat. Turn once until the inside of the chicken breast is cooked and reaches a temperature of 165 degrees F.

5. After risotto has absorbed most of the liquid, add asparagus and cook another 5 minutes while stirring. Risotto should be firm or al dente, not mushy.

6. Add risotto to a bowl, slice chicken breasts into strips and lay on top of the risotto. Top with red pepper coulis.