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Risotto with Chicken and Asparagus

Risotto with Chicken and Asparagus Recipe

  • 2 cups chicken stock
  • 1 tablespoon olive oil or butter
  • 1 tablespoon minced garlic
  • 2 (5 ounce) skinless, boneless chicken breast halves - cubed
  • 2 teaspoons olive oil or butter
  • 1/2 large onion, minced
  • 1 cup Carnaroli or Arborio rice
  • 1/2 cup white wine
  • 8 ounces asparagus, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and freshly ground black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/2 of a recipe
Amount Per Serving
Calories 877
Total Fat 22.5g
Saturated Fat 6.5g
Cholesterol 104mg
Sodium 1268mg
Total Carbohydrate 104.7g
Dietary Fiber 4.6g
Sugars 5g
Protein 50.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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