Spring Comfort Food Classic: Creamy Herb Chicken and Asparagus Risotto
This creamy herb chicken and asparagus risotto is a comforting classic that celebrates the fresh flavors of spring. Perfect for food service, this dish combines tender chicken, vibrant asparagus, and a rich, creamy risotto, making it a delightful addition to your seasonal menu.
Ingredients
- 5 lbs Arborio rice
- 10 lbs Chicken breast, diced
- 3 lbs Fresh asparagus, trimmed and cut into 1-inch pieces
- 2 gallons Chicken broth
- 1 quart Heavy cream
- 2 lbs Parmesan cheese, grated
- 1 cup Fresh parsley, chopped
- 1 cup Olive oil
- to taste Salt
- to taste Black pepper
Instructions
- 1
In a large pot, heat olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until browned and cooked through, about 8-10 minutes. Remove chicken and set aside.
Chef's tip: For added flavor, marinate the chicken in herbs before cooking.
- 2
In the same pot, add the Arborio rice and toast for 2-3 minutes until slightly translucent.
Chef's tip: Stir constantly to prevent the rice from burning.
- 3
Gradually add the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 20 minutes.
Chef's tip: Keep the broth warm on a separate burner to maintain temperature.
- 4
When the rice is al dente, stir in the heavy cream, cooked chicken, asparagus, and Parmesan cheese. Cook for an additional 5 minutes until the asparagus is tender.
Chef's tip: For a richer flavor, add a splash of white wine when adding the cream.
- 5
Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper as needed.
Chef's tip: Garnish with additional Parmesan and parsley before serving.