Chicken Mushroom Risotto with Asparagus

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Enjoy Italian cuisine at home with this chicken mushroom risotto! Cooked with asparagus for extra flavour, this rice recipe is both delicious and simple.

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Arborio Risotto Rice

  • 600 g Chicken Breast (cut into strips or cubes)

  • 2 bunch Asparagus (cut into 2 cm lengths)

  • 1 l Chicken Stock

  • 3 tbsp Butter

  • 2 tbsp Olive Oil

  • 1 cup Mushroom

  • 1 cup Dry White Wine

  • 120 g Bacon (grilled and finely chopped)

  • 3 tbsp Parmesan Cheese (grated)









Photo of Chicken Mushroom Risotto with Asparagus


  • Season chicken pieces with salt & pepper and cook in small amount of oil and butter until golden. Set aside.

  • Cook asparagus in boiling salted water until it's firm but tender. Place asparagus in a bowl of iced water to set the colour.

  • Bring stock to boil, then turn down to a low simmer.

  • In a large saucepan, add remaining oil and butter and cook the mushrooms until tender. Add the rice and continue cooking, stirring for 2 minutes. Add the wine and simmer until absorbed. Add 1 cup of hot stock and stir.

  • When stock has reduced, gradually add remaining liquid until the rice is tender and most of the liquid is absorbed. Add drained asparagus and chicken and stir until heated through, about 3 minutes.

  • Remove from heat. Stir in bacon and parmesan cheese.

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