Chicken Asparagus Risotto

Prep Time
5 minutes
Cook Time
15 minutes


for the risotto

  • 2 cups arborio rice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • ½ onion, diced
  • 4 cups low-sodium chicken broth
  • ¼ cup dry white wine (optional)

For the topping

  • 2 grilled chicken breasts, sliced
  • 1 bunch of asparagus, grilled or roasted
  • 8 oz. cherry tomatoes, sliced in half
  • ¾ cup fresh parmesan cheese, shredded
  • salt and freshly ground pepper, to taste


  1. Turn on your rice cooker, then press the Sauté-then-Simmer STS® button. Close the lid and allow to preheat for two minutes.
  2. Once hot, add the arborio rice, olive oil, garlic and onion to the inner pot and sauté until onions are transparent.
  3. Add the chicken broth and white wine (if using) to the inner pot, close the lid, and allow to cook.

    When using the STS® function, your rice cooker will automatically switch from sauté to simmer when liquid is added.

  4. When finished cooking, your rice cooker will beep and switch to Keep Warm mode.
  5. Stir risotto to distribute moisture, transfer to two bowls, and top with grilled chicken breast, asparagus, cherry tomatoes, parmesan, salt, pepper and parsley.