Dinner

Chicken, asparagus, and artichoke risotto is for Dinner.

Chicken, asparagus, and artichoke risotto takes several minutes to prepare.

Chicken, asparagus, and artichoke risotto takes several minutes to cook.

Chicken, asparagus, and artichoke risotto makes 6 servings.

The ingredients for Chicken, asparagus, and artichoke risotto are:

*Arborio Rice (Risotto Rice), Dry, Uncooked, 1 cup
Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 2 serving
White Wine, 500 mL
Olive Oil, 1 tbsp
Butter, salted, 1 tbsp
Chicken Thigh, 3 thigh, bone and skin removed
Asparagus, fresh, 1 cup
*Artichoke Heart, Quartered, canned (1 can)
Mushrooms, fresh, 1 cup, pieces or slices
Parmesan Cheese, grated, .75 cup
Onions, raw, .5 medium -diced (2-1/2" dia)
Seasonings (saffron, lemon zest, salt, pepper, etc)

Here is how you make Chicken, asparagus, and artichoke risotto:

Heat broth and wine to a simmer, then turn down slightly to keep warm. In one skillet, heat .5 tbsp each of butter and olive over medium high heat. Saute quartered mushrooms until golden brown. Remove mushrooms, and cook diced chicken thighs (add seasonings to chicken thighs as desired) until cooked through. Remove from heat and set aside.Cut asparagus ends off and discard (about 2"), then cut asparagus into 1" pieces. Slice artichoke hearts into bite-sized pieces. Dice onion.Heat 1 tbsp each olive oil and butter in a large skillet. Add onion, and saute over medium heat until onions just start to soften. Add rice, and cook in oil until edges of rice turn translucent - about 5 minutes. Add a ladle of warmed broth and stir into rice with a wooden or bamboo spoon until mostly absorbed. Repeat, stirring after each addition. After about 20 minutes, add asparagus to chicken in that skillet, cover, and put on medium low heat. Continue adding broth to rice and stirring. Rice should be creamy, turning white and soft. After asparagus has started to get a little softer, add artichokes and mushrooms in to get warm. Once everything in that skillet is warm, add it to the rice dish. Stir in the grated cheese, adding a little more broth if the dish "tightens up" too much. Risotto should pool, not clump. Serve immediately.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user EVILBUNNY65.

The nutritional information for Chicken, asparagus, and artichoke risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 357.9

• Total Fat: 11.5 g
• Cholesterol: 46.3 mg
• Sodium: 524.9 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 3.4 g
• Protein: 16.6 g