15 Minute Chicken and Asparagus Risotto

30 4
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(24) 20 Reviews
Prep Time
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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!

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What You Need

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Make It

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  • 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.


  • 4

Nutritional Information

Serving Size 4
Calories 468
% Daily Value
Total fat 12.7g
Sodium 891mg
Carbohydrate 46.1g
Dietary fibre 1.8g
Protein 40.5g
Vitamin A 14 %DV
Vitamin C 13 %DV
Calcium 29 %DV
Iron 14 %DV

* 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.

Ratings & Reviews

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  • Fishnjiggs |

    Very quick and easy and the kids love it. I often substitute peas for the asparagus and use whatever soup is on hand. Can also be doctored up if I'm feeling inspired...lol

  • jenn_606 |

    A good quick and easy meal. Great for weeknights!

  • EWadd |

    Pretty good. Nice, quick and easy. Minimal dishes.