Asparagus Chicken Pancetta Risotto
Author: Nikki
  • 1½ cups asparagus chopped into 1-1/2 inch pieces
  • 1 large chicken breast, cubed
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter, divided
  • 5 ounces Pancetta
  • ½ cup bacon, cut into ½ inch pieces
  • 2 medium shallots, diced
  • 1½ cups Arborio rice
  • ½ cup white cooking wine
  • 7 to 8 cups chicken broth
  • 1 cup grated Parmigiano-Reggiano cheese
  1. In a medium skillet with shallow water, cook asparagus for 2 minutes or until it turns bright green. Drain and set aside. (Do not over cook)
  2. In a large skillet over medium high heat, cook chicken in the olive oil for five minutes, or until done. Remove from skillet and set aside.
  3. Add butter, Pancetta, and bacon to skillet and cook for about 4 minutes until crisp.
  4. Add shallots and rice and cook for another five minutes until the rice is lightly toasted and translucent on the ends.
  5. Reduce heat to medium and add the white cooking wine and stir constantly until it is absorbed.
  6. Add 1 cup of chicken broth and cook until it is absorbed, stirring constantly. Continue this process until the rice is tender and plump. Risotto should be creamy. This is going to take about 25 minutes so patience is required.
  7. Stir in the last Tablespoon of butter.
  8. Add the asparagus and chicken back in and then the Parmigiano-Reggiano. Stir until melted.
  9. Serve immediately.
  10. To reheat add more chicken broth to make it creamy again.
Recipe by Chef in Training at