Chicken Risotto with Green Asparagus

Ingredients

• 250 g Arborio rice
• 500 g Green Asparagus
• 1 Shallot
• 1 Garlic clove
• olive oil
• 150 ml dry white wine
• 800 ml vegetable broth
• 4 tbsp butter
• 350 g boneless skinless chicken breast (pre‑cooked, no skin)
• Salt
• ground pepper
• 50 g freshly grated Parmesan
• 1 tbsp fresh thyme

Instructions

1. 1.

   Wash the rice in a sieve under running water and drain.

2. 2.

   Clean the asparagus, peel only the lower third, trim the ends, and cut the spears into bite‑size pieces.

3. 3.

   Peel and finely chop the shallot and garlic. In a pot heat 2 tbsp oil and sauté the shallot with the garlic until translucent. Add the rice, stir briefly, deglaze with wine while stirring until absorbed. Then pour in enough broth to just cover the rice and continue absorbing it under constant stirring. Repeat this process until the rice is cooked and all broth has been used.

4. 4.

   Meanwhile, in a pan melt 2 tbsp butter and sauté the asparagus, splash with 5–6 tbsp water, cover, and cook over medium heat for about 8 minutes until tender.

5. 5.

   Wash the chicken, pat dry, cut into small cubes. In 2 tbsp oil sear the cubes briefly on all sides, season with salt and pepper, then set aside.

6. 6.

   Five minutes before the rice finishes cooking, add the asparagus and chicken and cook until done. Finally stir in the remaining butter in pats and grated Parmesan, season with salt and pepper, fold in thyme, and serve immediately.