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Mushroom Asparagus Risotto With Crisped Chicken

Mushroom Asparagus Risotto With Crisped Chicken created by Leslie

I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto :)

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
  • 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.
  • Continue to slowly add 1/2 cup 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.
  • 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.
  • Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
  • Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.
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RECIPE MADE WITH LOVE BY

@Leslie
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@Leslie
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"I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto :)"
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  1. Chef Pronai
    This dish is amazing and surprisingly easy to make. I used regular Carolina Gold rice instead of arborio and the dish turned out fine. I used chardonnay for my wine as well...
    Reply
  2. Leslie
    Mushroom Asparagus Risotto With Crisped Chicken Created by Leslie
    Reply
  3. Leslie
    I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto :)
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