16 oz. Risoto Rice
1 cup Asiago Cheese (shredded)
20 spears Asparagus
1 small Onion (chopped)
3 cloves Garlic (minced)
1 Chicken Breast (cooked)
1/4 cup Heavy Cream
1/4 cup Parsley (chopped)
32 oz. Chicken Stock
1 cup Water
4 tbsp. Olive Oil
1 Chicken Bullion
Salt and Pepper to taste


  • Over medium to high heat; sauté onion and garlic in the olive oil for about 2 to 3 minutes. Add the risotto and chicken bouillon, stir until coated with oil. Allow the bouillon to dissolve.
  • Add chicken broth to cover the rice. Stir frequently; keep a very close watch on the rice. When the rice absorbs the liquid add more chicken stock to cover the rice. Repeat this process until you have used all of the chicken stock and water.
  • Taste the rice to make sure it almost cooked and for seasoning. Right before the rice is finished add the cooked chicken, asparagus, 3/4 cup of cheese and 1/8 cup parsley.
  • Fold in the cream to finish and allow the risotto to set for 5 minutes before serving.
  • Garnish with parsley, shredded cheese, salt and pepper.

You can find all these ingredients at all your Foster’s Food Fair IGA stores!

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