Chicken and Asparagus Risotto

Ingredients and Weight:

• Arborio rice - 300g (10.5oz)
• Chicken stock - 1.5L (5 cups)
• Chicken breasts, boneless, skinless - 500g (1.1lb)
• Asparagus, trimmed - 250g (9oz)
• Parmesan cheese - 50g (1.7oz)
• Onion, chopped - 1 small
• Garlic, minced - 2 cloves
• Olive oil - 2 tbsp
• Lemon zest - 1 tsp
• Salt and pepper - to taste

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add arborio rice and stir to coat in oil.
4. Gradually add chicken stock, one ladle at a time, stirring constantly. Allow the rice to absorb the stock before adding the next ladle.
5. While the rice is cooking, grill or pan-fry the chicken breasts.
6. When the chicken is cooked through, slice it and set aside.
7. Cut asparagus into 2-inch pieces.
8. When the rice has 5 minutes left to cook, add the asparagus.
9. Once the rice is al dente and all the stock has been absorbed, stir in the parmesan cheese, lemon zest, salt, and pepper.
10. Let the risotto rest for 5 minutes before serving.

Nutritional Information:

• Calories: 450
• Fat: 15g
• Protein: 25g
• Carbohydrates: 60g

Dish Characteristics:

• Creamy and comforting
• Flavorful with chicken, asparagus, and parmesan
• Elegant and perfect for special occasions

User Comments:

• "This risotto is simply divine! The chicken and asparagus are cooked to perfection and the parmesan cheese adds the perfect touch of richness."
• "I love how this dish is both elegant and easy to make. It's a perfect meal for a dinner party."
• "The lemon zest really brightens up the flavor of this risotto. It's a must-try!"

Special Precautions and Tips:

• If you don't have chicken stock, you can use vegetable stock instead.
• Add more or less salt and pepper to taste.
• Let the risotto rest for 5 minutes before serving to allow the flavors to blend.