Risotto with Chicken, Asparagus, and Prosciutto

An excellent dish for any day of the week.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Oil, olive

  • pieces Meat, chicken, breasts

  • 100 g Asparagus, fresh

  • 50 g Meat, pork, smoked loin

  • 125 g Rice, white, long grain

  • pieces Soup base, beef, cube

  • 0.5 l Water

  • 1 spoon Soy sauce, shoyu

  • pieces Cheese, Parmesan, hard

Steps

  1. Pour a little olive oil into a deep pan and wait for it to heat up. Meanwhile, wash the asparagus and remove the woody parts. Cut them into pieces about two centimeters long. Cut the chicken into similarly sized pieces, and chop the prosciutto into small bits.

  2. Add the chicken to the hot pan and sauté it briefly. Add the asparagus and later the prosciutto.

  3. Prepare half a liter of hot water and dissolve a bouillon cube in it. When almost all the liquid in the pan has evaporated, add the rice and sauté everything together for about one minute while stirring. Pour in the broth and let it cook.

  4. Just before the rice is fully cooked, add a tablespoon of soy sauce.

  5. Serve the prepared risotto on plates and, if desired, grate some Parmesan cheese on top.

Nutrition Information (Per 100g)

  • Calories: 96.25 kcal
  • Fat: 2.5 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 9.81 g
    • Sugars: 0.1 g
  • Protein: 6.73 g
  • Fiber: 0.29 g