Pesto Risotto with Asparagus and Chicken
Risotto loaded with homemade pesto, asparagus, cheese and chicken make this dish the perfect Italian comfort food that's easy to put together.
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 2 small shallots, chopped
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 5 cups low-sodium chicken stock
- 5 oz goat cheese
- 1/2 cup shredded parmesan cheese, plus more for serving
- 1 cup pesto (store-bought or homemade)
- 1 lb asparagus
- 2 cups shredded chicken from rotisserie chicken
Heat butter and olive oil in medium saucepan over medium heat. Add the diced onion and cook for about 3 minutes, until tender. Add the garlic and cook for an additional minute Add rice and stir to coat, cooking for another minute. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
While risotto is cooking preheat oven to 400F. Discard tough ends of asparagus and toss with salt, pepper and olive oil. Roast at 400F for 8 minutes. Slice into 1 inch pieces and set aside.
Once the rice is tender (should be between 20-25 minutes), add the goat cheese, parmesan cheese, pesto, asparagus and shredded chicken. Stir to combine. Taste and if needed add salt and pepper. Serve with some parmesan cheese on top and enjoy!
Serving: 1bowl | Calories: 484kcal | Carbohydrates: 24g | Protein: 27g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 63mg | Sodium: 812mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 8.3mg | Calcium: 180mg | Iron: 3.1mg