Chicken Risotto
Ingredients
- 1 quart low-sodium chicken broth
- 2 skinless, boneless chicken breast halves (¾ pounds), butterflied and separated into cutlets
- Coarse salt and freshly ground pepper
- 5 tablespoons unsalted butter, divided
- 1 medium yellow squash (8 ounces), cut into ¼-inch-thick rounds (about 2 cups)
- 1 medium yellow onion, finely chopped (1 ½ cups)
- 1 ¼ cups Arborio rice
- ½ cup dry white wine
- 8 ounces thin asparagus, trimmed and cut into 2-inch pieces (1 ½ cups)
- 2 ounces grated Parmigiano-Reggiano or Parmesan (packed ½ cup), plus more for serving
Organization Tags
Tags easily organize your Recipe Library
Comments