Mushroom Asparagus Risotto With Crisped Chicken Recipe
I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combinati
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- Chef's knife
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Ingredients
- 4 cups chicken broth
- 1 tablespoon butter
- 3/4 cup sweet onion, such as Vidalia, finely diced
- 1 1/3 cups arborio rice
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 4 ounces cremini mushrooms or 4 ounces button mushrooms, thinly sliced
- 1/2 lb fresh asparagus, thinly sliced on the diagonal
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon olive oil or 1 tablespoon butter
- 2 cups shredded cold cooked chicken
- 2 tablespoons chopped fresh parsley
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