Mushroom Asparagus Risotto with Crisped Chicken
Indulge in the creamy, savory elegance of Mushroom Asparagus Risotto with Crisped Chicken—a restaurant-worthy dish that’s perfect for any special occasion or weeknight dinner. This recipe combines the velvety richness of arborio rice simmered in white wine and chicken stock with the earthy flavors of sautéed cremini mushrooms and tender asparagus. Topped with perfectly crisped bone-in, skin-on chicken thighs, this dish offers a balance of creamy risotto and crispy textures that’s simply irresistible. Enhanced with grated Parmesan cheese and fresh parsley, every bite bursts with layers of flavor. With a prep time of just 15 minutes and easy step-by-step instructions, this comforting and impressive meal is a must-try for risotto and chicken lovers alike!
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Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups white wine
- 5 cups chicken stock, warmed
- 2 cups cremini mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Directions
Step 1
Preheat a large skillet over medium-high heat. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Step 2
Add 1 tablespoon of olive oil to the skillet and place the chicken thighs skin-side down. Cook for 7-8 minutes until the skin is golden and crisp. Flip the chicken and cook for another 5 minutes. Remove from the skillet and set aside, covering loosely with foil to keep warm.
Step 3
In a separate large saucepan or deep skillet, melt 1 tablespoon of butter with the remaining olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.
Step 4
Stir in the minced garlic and arborio rice. Toast the rice, stirring constantly, for about 2 minutes until lightly fragrant.
Step 5
Pour in the white wine. Let it simmer, stirring occasionally, until mostly absorbed by the rice.
Step 6
Start adding the warmed chicken stock one ladle at a time, stirring gently and allowing the liquid to be absorbed before adding more. Repeat this process for about 20 minutes, or until the rice is creamy and tender.
Step 7
Meanwhile, in another skillet, melt the remaining tablespoon of butter and sauté the mushrooms over medium heat for 5-6 minutes until softened and slightly browned. Add the asparagus to the mushrooms and cook for another 3-4 minutes until tender but still bright green.
Step 8
Once the risotto reaches the desired consistency, stir in the sautéed mushrooms and asparagus, grated Parmesan cheese, and fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Step 9
Serve the risotto in shallow bowls or plates, placing one crisped chicken thigh on top of each serving. Garnish with extra Parmesan cheese and parsley, if desired. Enjoy!
Nutrition Facts
| Serving size | (3238.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2873.9 |
| Total Fat 168.3g | 0% |
| Saturated Fat 56.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 686mg | 0% |
| Sodium 8223.0mg | 0% |
| Total Carbohydrate 139.6g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 23.2g | |
| Protein 190.4g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 983.6mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 3991.1mg | 0% |
Source of Calories