Chicken/asparagus/corn Risotto Recipe
A creamy risotto featuring tender chicken, fresh asparagus, and sweet corn, perfectly blended for a delightful meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat to keep it warm.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- 3
Cook Chicken
Add the diced chicken to the skillet and cook until it is no longer pink, about 5-7 minutes.
- 4
Add Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.
- 5
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.
- 6
Add Asparagus and Corn
After about 15 minutes of cooking, add the chopped asparagus and sweet corn. Continue adding broth and stirring until the rice is creamy and al dente, about 10-15 more minutes.
- 7
Finish with Cheese and Seasoning
Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese, lemon zest, salt, and black pepper to taste.
- 8
Serve
Serve the risotto warm, garnished with additional Parmesan cheese if desired.
