Quick & Easy Creamy Chicken Asparagus Risotto

First, start by boiling the chicken broth in a saucepan and then simmer it. You can always prepare your broth from scratch for a fuller, authentic flavor or use a store-bought one to save time.

Meanwhile, heat the olive oil in a large pan over medium-high heat. Add the diced chicken to it and season with salt and pepper. Cook until it turns golden brown. Having cooked many times, I prefer browning the chicken to seal in the juices that enhance the flavor.

Take the chicken out of the pan and set it aside. In the same pan, add onions, and fry until translucent, then add your garlic. Stir fry until you can smell the lovely aroma of the onions and garlic, filling up your kitchen, which usually takes a minute.

Next, add the Arborio rice to the pan. Ensure each grain gets coated with oil. Always remember - cooking the rice this way is a vital step for a perfect risotto.

Then, add the white wine and let it cook until it is reduced to half. This step helps to give a distinct depth to the risotto flavor.

Now, add the warm chicken broth little by little while constantly stirring until the rice absorbs each batch of broth before adding the next. This slow addition is crucial as it helps the rice to become creamy while it slowly cooks.

When the risotto is al dente, add the cooked chicken, asparagus, Parmesan cheese, and butter. Stir well until everything blends together, and the cheese melts into a gorgeous creamy mix.

Finally, serve the risotto hot and garnish with a little extra cheese if you like. Enjoy your homemade Chicken Asparagus Risotto!