risotto-with-chicken-and-asparagus.json

{
    "directions": [
        "Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.",
        "Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.",
        "Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.",
        "Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.",
        "Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes.  Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes.  Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes."
    ],
    "ingredients": [
        "2 cups chicken stock",
        "1 tablespoon olive oil or butter",
        "1 tablespoon minced garlic",
        "2 (5 ounce) skinless, boneless chicken breast halves - cubed",
        "2 teaspoons olive oil or butter",
        "1/2 large onion, minced",
        "1 cup Carnaroli or Arborio rice",
        "1/2 cup white wine",
        "8 ounces asparagus, finely chopped",
        "1/2 teaspoon dried oregano",
        "1/2 teaspoon dried basil",
        "salt and freshly ground black pepper to taste",
        "1/2 cup freshly grated Parmesan cheese"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Risotto with Chicken and Asparagus",
    "url": "http://allrecipes.com/recipe/109291/risotto-with-chicken-and-asparagus/"
}