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One-Pot Creamy Chicken and Asparagus Risotto

Name: One-Pot Creamy Chicken and Asparagus Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup Arborio rice; 4 cups low-sodium chicken broth; 1/2 cup dry white wine (optional, can substitute with extra broth); 1 bunch asparagus, trimmed and cut into 2-inch pieces; 1/2 cup grated Parmesan cheese; 1/4 cup heavy cream or half-and-half; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish); Lemon zest for brightness

By PanPotPlates Editorial TeamPublished May 4, 2026

Italian-Inspired 40 mins onepoteasyquickcomfortfoodlowcarbweeknightleftoverstimessaver

One-Pot Creamy Chicken and Asparagus Risotto is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 30 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Italian-Inspired

Ingredients

Servings 4

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup Arborio rice
4 cups low-sodium chicken broth
1/2 cup dry white wine (optional, can substitute with extra broth)
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup grated Parmesan cheese
1/4 cup heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon zest for brightness

Ingredients for One-Pot Creamy Chicken and Asparagus Risotto

Instructions

Heat olive oil in a large heavy-bottomed deep skillet or wide pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add chicken pieces, season with salt and freshly ground black pepper, and cook, stirring occasionally, until chicken is browned and cooked through, about 5-7 minutes.
Add Arborio rice to the pan, stirring to coat the grains in oil and juices; cook for 1-2 minutes until the edges of the rice become translucent.
Pour in the white wine (if using) and stir until mostly absorbed, about 2 minutes.
Begin adding chicken broth gradually, one cup at a time, stirring frequently and letting the rice absorb most of the liquid before adding more.
After about 15 minutes, stir in asparagus pieces.
Continue cooking and stirring until rice is creamy and tender and asparagus is vibrant green and tender-crisp, about 5-7 minutes more.
Remove from heat and stir in heavy cream and grated Parmesan until the risotto is fully creamy and well combined. Adjust seasoning with salt and pepper to taste.
Garnish with chopped fresh parsley and optional lemon zest before serving.

One-Pot Creamy Chicken and Asparagus Risotto cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For this One-Pot Creamy Chicken and Asparagus Risotto , a large heavy-bottomed deep skillet or wide pot is essential.

Cookware Size Guidance

For best results, select a deep skillet or wide pot with a capacity of 4 to 5 quarts (4 to 5 liters) .

Cookware Swap Guidance

This recipe calls for a large heavy-bottomed deep skillet or wide pot to allow proper liquid absorption and stirring required for creamy risotto, making it a true one-pot meal and comfort food classic.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pot Creamy Chicken and Asparagus Risotto

Recipe Details

Ingredients

Instructions