Risotto Con Pollo Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and season with salt and black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. 2

   Sauté Vegetables

   In the same skillet, add another tablespoon of olive oil and the chopped onion. Sauté until translucent, about 3-4 minutes. Add the minced garlic and asparagus, cooking for an additional 2-3 minutes until the asparagus is tender.

3. 3

   Toast the Rice

   Add the Carnaroli rice to the skillet and stir to coat the grains with oil, cooking for about 2 minutes until the rice is slightly translucent.

4. 4

   Add Broth Gradually

   Begin adding the chicken broth, one ladle at a time, to the rice mixture. Stir frequently, allowing the rice to absorb the broth before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Combine Ingredients

   Once the rice is cooked, return the sautéed chicken to the skillet. Stir in the butter and grated Reggiano Parmigiano. Adjust seasoning with salt and black pepper to taste.

6. 6

   Serve

   Remove from heat and let the risotto sit for a minute before serving. Enjoy your creamy risotto con pollo!