Asparagus, Mushroom and Chicken Risotto

I just love risottos, they’re so easy to make and always turn out great. I made risotto for the first time about a year ago and was really surprised that something so simple could be so good. I’ve tried many different flavour combinations since then, but I always start out with the same basic recipe. I think you could use whatever kind of meat and vegetables you like, and you would still end up with something really good. Although I’m not sure how well it would work with fish, I want to try but it just sounds a little fishy to me (ha-ha). I would like to try making a risotto with shellfish some time, maybe scallops or shrimp.

So, what is new in New York? Well, today Brittany and I went to the Hell’s Kitchen Flea Market, which is just two blocks down from our apartment. I got an amazing wool jacket from World War 2, used by the US Marine Corps from 1941-1942. I have a feeling it might end up being the kind of jacket that I buy and never wear, but it is really cool and it reminds me of the uniforms they wore in the HBO show “Band of Brothers”. On the way to the flea market we saw the funniest cat relaxing in the window of our local hydroponic plant shop, just take a look at the picture below. I know this has got nothing to do with risotto or food for that matter, but I thought you might like it.

Back to the food. The basic recipe for a plain risotto can be found on most packs of Arborio rice, you can also use some other types of rice but I have always used this type.

Recipe (serves 3)

1 cup (250 ml) uncooked rice

2 tbsp olive oil

2 tbsp butter

1 chopped onion

2 ½ cups chicken or vegetable stock

½ cup dry white wine

1 chicken breast or thigh

6 spears of asparagus

A good handful of mushrooms (I used chanterelles)

½ cup grated Parmigiano-Reggiano, or other similar type of cheese


  1. Sauté onion in oil and butter over medium heat for 3 minutes.
  2. Add rice, stirring for about 2 minutes.
  3. Add the white wine and stir until all the wine is absorbed by the rice.
  4. Stir in 1 cup of the stock and continue cooking on a medium heat. Keep stirring until all the liquid is absorbed.
  5. In the mean time, sauté the mushrooms and asparagus and cook the chicken. (I oven-roasted a chicken leg, I usually think that makes juicier chicken than frying a chicken breast)
  6. Continue adding the stock, about half a cup at a time, and cook until the rice is al dente.
  7. Turn off the heat. Add the cheese, the vegetables and chicken and season to taste. Let the risotto rest under a lid for about 2-3 minutes.
  8. Serve with a simple salad and enjoy.

Source: Myself and the back of some box of rice.


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