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This creamy chicken risotto with asparagus is a comforting, healthy dinner recipe that’s high in protein and fiber, perfect for weeknights or dinner parties.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Asparagus
Let me tell you, this chicken and asparagus risotto is something special. Every time I make it, I’m low-key amazed at how flavorful it turns out for something so weeknight doable.
The rice is creamy without cream (thank you, arborio magic), the chicken is golden and juicy, and the asparagus brings a hit of color and freshness that cuts through the richness just right. The real kicker? I blend the bottom bits of the asparagus into the stock, so every bite is infused with springy green flavor.
This chicken risotto is high in protein and fiber, and just really satisfying without being too heavy. Perfect for those nights when you want a little comfort and a little veg, all in one bowl.
👩🍳 You might also like these comforting dinner recipes: marry me chicken orzo bake, Tex-mex chicken and rice casserole, creamy chicken pasta with pesto, or my cheesy garlic chicken wraps. Check out these chicken and rice recipes as well.
What You’ll Need
Here is what you’ll need for this chicken asparagus risotto. Find the full measurements in the recipe card below.
- Chicken breasts – lean protein that cooks up juicy and golden with just salt, pepper, and olive oil. Swap chicken for shrimp or leave it out for a veggie version.
- Fresh asparagus – the real star. I use both ends: the bottoms go into the stock for that gorgeous green flavor, and the tops get pan-seared for texture. I do remove the wooden ends though. No asparagus? Try green beans, broccoli or zucchini.
- Arborio rice – the starchy rice that makes risotto creamy without needing actual cream.
- Onion & garlic – for that flavor base you don’t skip.
- Lemon juice + zest – adds brightness and balances out the richness.
- Chicken stock – Used both for cooking the rice and infusing asparagus flavor. It’s lighter than broth but still adds that essential savory backbone. Keep it warm to help the risotto cook evenly.
- Parmesan – adds umami, saltiness, and a bit of body to the risotto.
- Butter & olive oil – used for sautéing and adding that classic risotto richness.
Optional garnishes:
- Fresh herbs like parsley or chives – for color and freshness.
- A little extra Parmesan or marinated feta if you’re feeling extra.
How To Make Chicken Risotto With Asparagus
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and asparagus risotto.
- Trim wooden ends and chop asparagus. Separate the spears and the top parts. Blanch bottom bits in hot chicken stock, strain and puree using a blender with a little bit of water.
- Keep stock warm on low heat.
- Pan-fry chicken fillets, seasoned with salt and pepper, until golden, 4-5 minutes each side. Char asparagus tops in same pan. Set both aside. Once pre-cooked, slice the chicken and set asparagus tops to rest.
- Sauté onion in butter and oil until golden. Add garlic and lemon zest.
- Add and toast the rice for 1 minute.
- Add warm stock gradually, stirring often until rice is creamy and al dente. This will take about 15 minutes.
- Stir in Parmesan and asparagus purée at the end.
- Top with sliced chicken, asparagus tips, herbs, and extra cheese or feta.
Watch The Video
Recipe Tips
- No blender? Just chop the asparagus finely and stir it in.
- Make-ahead: You can prep the chicken and asparagus earlier in the day and reheat them gently before serving.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.
- Dairy-free option: Skip butter and cheese — it’ll still be creamy due to rice starch and will be bright and fresh thanks to the lemon and asparagus.
- Extra flavor: Pan-fry the chicken in garlic-infused oil or throw in a sprig of thyme while it’s cooking.
Serving Suggestions
Serve this risotto as a complete meal, or add a crisp side salad with a lemon vinaigrette if you’re feeding a crowd. A glass of white wine wouldn’t hurt either (just saying). For fancier vibes, scatter some marinated feta or toasted pine nuts on top.
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This creamy chicken risotto with asparagus is a comforting, healthy dinner recipe that’s high in protein and fiber—perfect for weeknights or dinner parties. Find step-by-step photos and more recipe tips above.
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Prepare asparagus: Trim woody ends. Slice the bottom halves into small pieces and the tops into 1-inch segments. Keep them separate.
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Blanch and blend: Bring 4 cups of chicken stock to a boil. Add the bottom asparagus pieces and blanch for 1 minute. Remove and puree with ¼–⅓ cup water or chicken stock until smooth. Set aside. Keep the stock warm.
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Cook chicken: Slice chicken breasts in half horizontally. Season with salt and pepper. Heat olive oil in a large skillet over high heat and pan-fry for 4 minutes per side. In the last 3 minutes, add asparagus tips and cook until slightly charred. Remove both and set aside.
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Start risotto: In the same pan, reduce the heat to medium. Add butter and olive oil, then onion. Cook 3 minutes. Add garlic and lemon zest. Cook another 30 seconds.
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Toast rice: Stir in arborio rice and cook for 1 minute until slightly translucent.
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Add stock gradually: Add warm stock, 1–2 ladles at a time, stirring often. Wait until most is absorbed before adding more. This will take about 15 minutes.
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Finish: When rice is nearly done, stir in Parmesan, then the asparagus purée. Taste and adjust lemon juice, salt, and pepper as needed. Turn off heat.
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Top and serve: Arrange sliced chicken and asparagus tips over the risotto. Garnish with extra Parmesan and herbs if using.
- Can I use frozen asparagus? Yes! Just thaw and pat dry before cooking. You may need to skip the purée step if it’s too watery.
- What if I don’t have Arborio rice? You really do need a starchy short-grain rice for that creamy risotto texture. Carnaroli or Vialone Nano work too.
- Is this gluten-free? Yes, if your stock and Parmesan are GF-certified.
- What’s the best wine to serve with this? A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon and asparagus.
- No blender? Just chop the asparagus finely and stir it in.
- Make-ahead: You can prep the chicken and asparagus earlier in the day and reheat them gently before serving.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.
- Dairy-free option: Skip butter and cheese — it’ll still be creamy due to rice starch and will be bright and fresh thanks to the lemon and asparagus.
- Extra flavor: Pan-fry the chicken in garlic-infused oil or throw in a sprig of thyme while it’s cooking.
Calories: 568kcal | Carbohydrates: 71g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1045mg | Potassium: 698mg | Fiber: 4g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 6mg