A delightful twist on a classic risotto, combining tender chicken, fresh asparagus, and a creamy texture.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the diced chicken breast and cook until lightly browned.
Cut the chicken into even pieces for uniform cooking.
Remove the chicken and set aside. In the same skillet, sauté the chopped onion until translucent.
Stir frequently to avoid burning the onion.
Add the rice to the skillet and toast for 2 minutes.
Toasting the rice enhances its flavor.
Gradually add the chicken broth, one cup at a time, stirring constantly until absorbed.
Keep stirring to release the starch from the rice for a creamy texture.
Stir in the asparagus, prosciutto, and cooked chicken. Cook until the asparagus is tender.
Cut the asparagus into bite-sized pieces for even cooking.
Remove from heat and stir in the Parmesan cheese and fresh basil.
Add the cheese off the heat to prevent clumping.
Serve the risotto warm, garnished with additional fresh basil if desired.
Serve immediately for the best texture and flavor.
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