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Chicken and Asparagus Risotto

Quick Information

45 min
Gluten Free



1 cup Lundberg Family Farms White Arborio Rice

1 Tbsp. Olive Oil

1 small onion, chopped

½ cup white wine

4 cups chicken broth

1½ Cup diced cooked chicken

8 oz. fresh asparagus, cut into 1½ inch pieces

2-3 Tbsp. basil leaves, finely chopped

¼ cup freshly grated parmesan cheese

2 Tbsp. freshly grated parmesan cheese for garnish


Heat the broth to a simmer, add the white wine.  Cook the asparagus in the broth for 3 minutes.  Remove and set aside

Heat sauté pan to medium high and sauté the onions in the olive oil. Remove onions from pan.  Add the Lundberg White Arborio Rice and sauté until the grains start to become translucent, stirring continuously.   Add 1 cup of the broth to the rice and cook until most of the liquid is absorbed, continuing to stir.  Add 1 cup of liquid at a time until all the moisture is absorbed.  Add in the asparagus and the onions to heat through. At the last minute, stir in the cheese and basil.  Sprinkle the extra cheese on top to garnish.  Serve immediately

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 400

Calories from Fat 99

Total Fat 11g

Saturated Fat 3.5g

Cholesterol 55mg

Sodium 770mg

Total Carbohydrates 43g

Fiber 2g

Sugar 4g

Protein 26g