Fontina Risotto with Chicken and Roasted Asparagus


A decadent one dish meal that is certain to amaze your guests


4 cups chicken broth

5 tbsp butter

i med onion chopped

2 1/2 cups arborio rice

3 sprigs thyme

1 cup dry white wine (Chardonnay)

Mediterranean Sea Salt

1 cup finely grated Parmigiano-Reggiano cheese

1 cup coarsely grated fontina cheese, plus some more for garnish

1 pound chicken breast, diced  (about 2 cups)

8-10 Fresh Asparagus spears ( 4 inches long )


Bring the broth and 4 cups water to a simmer in a saucepan.  Keep warm.

Meanwhile, melt 4 tbsp butter in a pot over medium-high heat.  Add the onion, cook until translucent, about 4 minutes.  Add the rice and thyme, cook, stirring, until the rice is glossy, about 1 minute.  Add the wine and cook, stirring, until the liquid is absorbed. Add 1 tsp sea salt.  Ladle in the hot broth about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more.  Continue until the rice is just tender.  20-25 minutes.

Meanwhile, put asparagus spears on a sheet pan, drizzle with olive oil then salt and pepper and put into a 400 degree oven for 15 minutes. Remove and let rest.

Back to the rice, remove the thyme, and stir in parmigiano, the remaining 1 tbsp of butter, 1/2 tsp sea salt and pepper to taste.  Gently stir in the fontina and chicken.  Top with asparagus spears and serve.   Buon Appetito      Chef Lynnie Logo