The chicken was super crispy, but I have a half dozen similar recipes that don't involve frying it in 1/2 inch of oil. So I'm not going to share the recipe for this one. I'll share a favorite later. The risotto, on the other hand, was delish:
1 pound asparagus, cut on the bias, 2" long
5 C chicken broth (use veggie to make this vegetarian friendly)
2 Tbsp extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 C aborio rice
1 C dry white wine
Salt and pepper to taste
3/4 C parmesan cheese
Warm the broth in a saucepan over low heat.
In a large saute pan, heat the oil over med-high heat. Saute onion and garlic until softened. Add the aborio rice and cook, stirring constantly, for 2 to 3 minutes. Add the wine and cook until the liquid is absorbed. Add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
Meanwhile, in a saute pan, heat 2 Tbsp of olive oil. Saute the asparagus until bright green and slightly tender, about 3 to 4 minutes. Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper and stir in the parmesan.
Another keeper.
That plate sounds like a great mix of comfort and freshness, especially with the lemony greens balancing the crispy Chicken Milanese. If you enjoy meals built around that kind of Italian-inspired variety, it’s helpful to check menus ahead for lighter sides or family-style options. I was browsing updated Olive Garden menu details with prices, nutrition, and catering ideas here: https://theolivegardenmenu.com/
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