Recipes… Parmesan risotto, asparagus, chicken & walnuts

This recipe is very similar to my post on 7/12/11, except I changed a couple of the ingredients- fiddleheads are no longer in season & I was curious what flavor walnuts might add.

Ingredients (4-6 servings):  1 clove garlic, approx 1/2 cup walnuts, a chunk of parmesan cheese, 2 chicken breasts, box of parmesan risotto, chicken broth, 1/2 onion, butter & asparagus

Directions (about 30-35 minutes):

Follow directions on the box on how to make the parmesan risotto.  I change the water requirement to 1/2 chicken broth & 1 1/4 cups water, but that’s just a recommendation for added flavoring.  I also typically add a little parmesan cheese, too.


Wash, trim, cut and steam your asparagus.

Dice 1/2 an onion, put into pan with a little butter.

Wash, chop & your chicken.
Add the chicken to the onion in a little chicken broth and butter, add a clove of garlic and some herbs to taste.

Put on low and cover the chicken for a couple minutes, until cooked through.

Put the walnuts in a bag and crush them into pieces with a mallet or anything hard in your kitchen!

Toss the walnuts in a pan with some butter & lightly toast.
NOTE: You can also toast them in the oven for a few minutes at 350 for better flavor… 

Add the cooked chicken & onions to the (fully cooked) parmesan risotto, mix.

Mix in the toasted walnuts & asparagus.

Grate a little fresh parmesan on top & serve hot.  A great side or main dish!

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Filed under Recipes: Main Dishes

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