Photo: Lily Banse
Chicken and Asparagus Risotto
12 ingredients
Serves 2
openrecipes
Simple yet tasty risotto made in a traditional Italian way
Estimated Nutrition (whole recipe, rough)
815
Calories
50g
Protein
37g
Fat
66g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chicken breasts, diced into 2.5cm chunks
- 250g carnaroli risotto rice
- 8 asparagus stalks, cut into 2.5cm sections
- 2 shallots, finely diced
- 2 cloves of garlic, crushed
- 250ml white wine
- 1.5l good quality chicken stock
- butter
- olive oil
- salt
- pepper
- grated parmesan (50-100g depending on preference)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes