John Myers
Risotto with Chicken Breast and Asparagus
The perfect risotto with chicken breast and asparagus recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Clove of garlic
- 4 tbsp Olive oil
- 250 g Risotto rice
- 250 g Hot chicken broth
- 1 Yellow pepper
- 100 g Sour cream
- 400 g Green asparagus
- 400 g Chicken breast fillets
- Peel and finely chop the onions and garlic, wash the rice. Heat half of the olive oil in a saucepan, sauté the onions and garlic in it. Add rice and sauté briefly. Gradually add the hot broth until the rice has a creamy consistency.
- Cut the paprika into pieces one centimeter in size and add the rice about 5 minutes before the end of the cooking time and let it cook with it.
- Halve the chicken breast fillets lengthways and cut into strips. Heat the rest of the olive oil in a pan, fry the meat well, season with salt and pepper. Stir the sour cream into the meat stock, pour in the stock, bring to the boil and stir into the rice.
- Wash the asparagus, cut off the ends and possibly peel the lower third, let it boil in the boiling salted water for about 15 minutes
- Cut the asparagus into bite-sized pieces and stir into the rice together with the meat. Season to taste with salt and pepper.
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