Traditional risotto needs a long cooking time and constant stirring to get its signature creamy texture. We've used a few shortcuts in our Chicken and Asparagus Risotto so that you can get dinner on the table in no time!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. chicken
1 can (10 oz.) condensed cream of chicken soup
1-1/3 cups milk
2 cups instant white rice
2 cups thin asparagus spears
1/2 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Just follow our 3 simple steps
Cook 1 lb. chicken cutlets in small amount of oil in large skillet on medium heat for 3 min. per side, or until cooked through. Remove from skillet and set aside.
add 1 can (10 fl oz/284mL) condensed cream of chicken soup and 1-1/3 cups milk to skillet. Bring to boil
Stir in 2 cups instant white rice and 2 cups thin asparagus spears, cut into 2-inch lengths. Top with chicken and cover. Heat on low for 5 min. Sprinkle with 1/2 cup Kraft Grated Parmesan just before serving.
Calories From Fat
% Daily Value
Fat 12.7 g
Saturated fat 0 g
Sodium 891 mg
Carbohydrate 46.1 g
Fibre 1.8 g
Sugars 0 g
Protein 40.5 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.