Asparagus Risotto with Almonds and Chicken

Ingredients

• 4 chicken breast fillets
• 1 red chili pepper
• 2 cloves garlic
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 3 tbsp Soy sauce
• 1 tbsp brown sugar
• 250 g white asparagus
• 250 g green asparagus
• 2 shallots
• 3 tbsp butter
• 300 g risotto rice
• 200 ml dry white wine
• 400 ml Chicken broth
• 400 ml Vegetable broth
• 3 tbsp toasted almond flakes
• 1 tsp grated lemon zest
• 100 g freshly grated Parmesan cheese
• Salt
• ground pepper (from the grinder)
• Lemon juice

Instructions

1. 1.

   Wash and pat dry the chicken breasts, then cut into pieces. Remove seeds from the chili and finely chop; peel the garlic. For the marination whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, chili, and one pressed garlic clove. Toss the chicken with the mixture and cover in the refrigerator for at least 20 minutes. Leave the white asparagus whole, peel only the lower third of the green asparagus while removing tough ends. Trim the tips and set aside; cut the remaining spears diagonally into about 1 cm wide pieces.

2. 2.

   Peel the shallots and finely chop with the remaining garlic clove. Heat 2 tbsp butter, then sauté asparagus, shallots, and garlic while stirring. Add the rice and continue sautéing until the grains shine. Deglaze with wine, gradually adding chicken broth and vegetable broth, cooking the risotto over low heat for about 10 minutes, stirring gently. Add the asparagus tips and cook another 5–10 minutes so the grains remain slightly al dente.

3. 3.

   Toast almond flakes in a dry pan without oil, remove and set aside. Take the marinated chicken out, pat dry, and sear in a non‑stick pan until crispy. Return the pan to the heat, add the remaining marinade, and warm through. Stir in grated lemon zest, 1 tbsp butter, and freshly grated Parmesan into the risotto; add more vegetable broth if needed. Season with salt, pepper, and a splash of lemon juice. Arrange chicken pieces atop the risotto and sprinkle with toasted almonds before serving.