Mushroom Asparagus Risotto with Crisped Chicken

By GratefulSea

This is a delicious combination of flavors and textures and colors, but it's also a fair amount of work. Check out my other recipe for low-maintenance risotto, and save this one for company, or when you want to show-off. Photo is my own.

Ingredients

• 4 cups low-sodium chicken broth
• 1 Tablespoon butter or Smart Balance
• 3/4 cup finely diced sweet onion, such as Vidalia
• 1.5 cups arborio rice, about 8 oz (250g)
• 1/2 cup dry white wine
• 1/4 to 1/2 teaspoon salt
• 4 oz cremini or button mushrooms, thinly sliced
• 1/2 lb fresh asparagus, thinly sliced on the diagonal
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp olive oil, butter, or Smart Balance
• 1-1/2 to 2 cups shredded cold cooked chicken
• 2 Tablespoons chopped fresh parsley

Preparation

Step 1

1. Heat broth in a small saucepan until just boiling. Keep hot over low heat.

2. Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.

3. Continue to slowly add 1/2 cup (125mL) hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed. It will be needed.

4. Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.

5. Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; saute 5 to 7 minutes or until browned and crispy in spots.

6. Heap risotto into warmed shallow soup bowl or deep plates. Add a "haystack" of chicken in centre of risotto; sprinkle parsley over chicken. serve with additional grated cheese.