Risotto Al Pollo Recipe

Bring chicken stock to a gentle simmer in a saucepan; keep hot over low heat.

Trim asparagus and cut into 1-inch pieces. Dice onion, mince garlic, and cut chicken into 1/2-inch pieces. Grate Parmesan, zest lemon if using, and chop parsley.

Sear chicken

In a large wide sauté pan or skillet, heat 1/2 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Season chicken pieces with a pinch of salt and pepper. Add chicken in a single layer and cook 3–4 minutes, stirring occasionally, until lightly browned and just cooked through. Remove chicken to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1/2 tablespoon olive oil to the pan. Add diced onion and a pinch of salt; cook 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Briefly cook asparagus

Add asparagus pieces to the pan and sauté 2–3 minutes until bright green and slightly tender but still with bite. Remove asparagus to the plate with chicken and set aside.

With the pan still over medium heat, add the Arborio rice to the onions and stir to coat the grains with oil/butter; toast rice 1–2 minutes until edges become translucent but center is still opaque.

Pour in the white wine and stir constantly until it is mostly absorbed by the rice, about 1–2 minutes.

Begin adding the hot chicken stock, one ladle (about 1/2 cup) at a time. Stir frequently and allow most of the liquid to be absorbed before adding the next ladle. Continue this process for about 16–18 minutes, until the rice is creamy and al dente. You may not need all the stock; stop when texture is creamy but grains have a slight bite.

When the rice is almost done (final ladle absorbed), stir in the cooked chicken, asparagus, and peas. Continue cooking 1–2 minutes until everything is heated through and peas are tender.

Reduce heat to low. Stir in remaining 1 tablespoon butter, heavy cream, and grated Parmesan until melted and incorporated. Taste and adjust seasoning with the remaining salt and freshly ground black pepper.

If desired, add lemon zest and fold in chopped parsley for brightness.

Remove from heat and let risotto rest 1 minute; serve immediately, finishing each bowl with extra Parmesan if desired.