Asparagus chicken mushroom risotto is a creamy Italian rice dish made using tender chicken pieces, fresh asparagus, and earthy mushrooms slowly cooked in stock until rich and flavorful.
I made this dish after watching it being prepared in an Italian cooking show that reminded me of my earlier experience learning traditional risotto techniques.
My past attempts helped me understand how to achieve the right texture and balance between creaminess and flavor.
The main specialty of this risotto lies in the harmony of chicken, mushrooms, and asparagus blending beautifully into the rice. Now I will show step by step how to prepare it.
Why We Love This Recipe?
We love this asparagus chicken mushroom risotto because it brings together comforting flavors in one creamy, hearty dish. The tender chicken adds richness, the mushrooms give an earthy depth, and the asparagus adds freshness and color.
Every spoonful feels warm and satisfying, making it a perfect meal for any day. It’s easy to make, full of flavor, and always leaves everyone wanting more.
How Prepare Asparagus Chicken Mushroom Risotto?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Main Course
Difficulty: Medium
Cuisine: Italian
Yield: Serves 4 people
Kitchen Utensils
- Large saucepan or deep frying pan
- Wooden spoon or spatula
- Measuring jug
- Sharp knife
- Chopping board
- Ladle
- Medium bowl
Ingredients
- 1 litre water
- 1½ low-salt chicken stock cubes
- 2 tbsp olive oil
- 2 onions, finely diced
- 3 cloves garlic, finely chopped
- 500g skinless, boneless chicken thighs (or breasts), sliced into 2 cm strips
- 150g mushrooms, thinly sliced
- 200g asparagus, trimmed and cut into 3 cm pieces
- 300g risotto rice (Arborio or Carnaroli)
- 150ml dry white wine
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Small handful fresh parsley or basil leaves, chopped, for garnish
Instructions
1: Prepare the Stock
In a saucepan, bring 1 litre of water to a gentle simmer. Stir in 1½ chicken stock cubes until dissolved. Keep warm on low heat throughout cooking.
2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken strips, season with salt and pepper, and cook for 5–6 minutes until browned and cooked through. Remove from the pan and set aside.
3: Sauté the Vegetables
In the same pan, add another tablespoon of olive oil. Sauté the onions and garlic for about 3 minutes, until softened and fragrant. Add the mushrooms and thyme, and cook for another 4–5 minutes until the mushrooms are tender.
4: Add the Rice and Wine
Stir in the risotto rice, coating it well in the oil and vegetables. Cook for 1–2 minutes until the grains start to turn translucent. Pour in the white wine, stirring until it is mostly absorbed.
5: Add Stock Gradually
Begin adding the warm stock, one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue for about 18–20 minutes, or until the rice is creamy and cooked al dente.
6: Add Chicken and Asparagus
When the rice is nearly done, stir in the cooked chicken and asparagus pieces. Cook for another 4–5 minutes, until the asparagus is tender and everything is heated through. Adjust seasoning with salt and pepper. Sprinkle with fresh parsley or basil before serving.
Nutrition Facts Of Asparagus Chicken Mushroom Risotto
- Calories: 520 kcal
- Protein: 38 g
- Carbohydrates: 54 g
- Fat: 14 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 480 mg
Amazing Serving Ideas Asparagus Chicken Mushroom Risotto
Serve asparagus chicken mushroom risotto with a crisp green salad topped with lemon vinaigrette for a refreshing balance. Add a side of garlic bread or toasted ciabatta to soak up the creamy sauce.
Pair it with a glass of chilled white wine like Pinot Grigio for a light touch. A sprinkle of shaved Parmesan or truffle oil enhances the flavor beautifully. Serve it in warm bowls for comfort, or plate it elegantly with grilled asparagus for a special presentation.
Expert Tips Asparagus Chicken Mushroom Risotto
1. Use fresh asparagus for the best flavor and texture.
2. Keep the chicken stock warm to help the rice cook evenly.
3. Stir constantly to achieve a creamy, smooth consistency.
4. Add the asparagus near the end to keep it bright and crisp.
5. Rest the risotto for a minute before serving to let flavors blend.
Storage Asparagus Chicken Mushroom Risotto
Store leftover asparagus chicken mushroom risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or stock and warm gently on the stove, stirring occasionally to restore its creamy texture.
Avoid overheating to keep the rice from becoming too dry or mushy. For longer storage, risotto can be frozen, but it may lose some creaminess when thawed.
Conclusion
My asparagus chicken mushroom risotto was an easy and delicious success that I truly enjoyed making. The flavors came together beautifully, and the creamy texture made it so satisfying to eat.
This dish gave me confidence in the kitchen and reminded me how simple cooking can create something special. I hope you feel inspired to try this recipe too. Make it soon, enjoy every spoonful, and tell me how tasty and delightful your own risotto turns out.
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