From Karen's Kitchen- Chicken, Risotto and Asparagus

February 12, 2013
Rotisseree Chicken, Risotto and Asparagus

After a busy day of work and running errands, sometimes you need to take short cuts when preparing dinner.  Our local grocer makes delicious Rotisserie Chicken.  I decided to grab one and a bunch of Asparagus and whip up quick meal.
The Risotto takes the longest to make, but it is delicious and a nice change from rice.

Ingredients
1 Rotisserie Chicken
1 bunch of Asparagus
3 servings of Risotto

For the Asparagus, I trim the ends, drizzle Olive Oil and add a little salt but a lot of pepper.  I roll them around on a baking sheet to make sure they are all evenly coated.   I roast them for 10 minutes on 450 in the oven.
The Risotto takes a little time.  I first add 1 1/2 cups of Risotto to a pot with a little drizzle of Olive Oil.  I let it toast a bit with the stove on medium. The Risotto will become translucent. Then I add 3 cups of Chicken.  Next,  I  add 2 cloves of minced garlic, and a 1/4 of a cup of minced onion.  Then a little salt and a lot of pepper.  I continuously stir the risotto and add more broth if I feel it needs it.  When the Risotto is fully cooked it should have a creamy consistency.

The Rotisserie chicken is the easiest.  I remove the meat and place it in a casserole dish, add a cup of Chicken broth and reheat in Microwave.

Fast and delicious.