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A Cozy, Allergy-Friendly Classic: Chicken Asparagus Risotto

When I first discovered this recipe, I was on the hunt for something warm, comforting, and safe for my family’s long list of food sensitivities. This Chicken Asparagus Risotto checks every box. It’s creamy, satisfying, and full of flavor—all while being completely free of dairy, gluten, eggs, soy, and nuts. It’s a gentle, inclusive twist on a beloved Italian classic.

Risotto comes from Northern Italy, where it’s been loved for centuries for its creamy texture and its ability to turn a few simple ingredients into something special. Traditionally, it’s made with Arborio rice, butter, and Parmesan cheese. Delicious, but not exactly friendly to those with food allergies. That’s why this version is so special—it stays true to the heart of risotto while being safe for more people to enjoy.

What makes this dish stand out is the balance of flavors. Tender shredded chicken, crisp asparagus, and soft, aromatic shallots come together in each bite. The apple cider vinegar and sugar might surprise you, but they work beautifully—bringing just the right tang and hint of sweetness. It’s familiar and fresh all at once.

Ingredients and Substitutions

Here’s everything you’ll need to bring this dish to life:

6 cups water + ½ cup organic Better Than Bouillon chicken flavor, or 6 cups chicken broth
4 tablespoons olive oil
2 medium shallots, chopped
1 pound asparagus, chopped
2 cups shredded rotisserie chicken (omit for a vegan version)
3 teaspoons garlic, minced
2 cups long-grain rice
⅓ cup apple cider vinegar
2 tablespoons sugar
Salt and pepper, to taste
Optional: 1 cup Follow Your Heart Parmesan (contains legumes and sunflower)

Substitutions:

Broth: You can easily use a homemade or allergen-free vegetable broth if you’re avoiding commercial bouillons or want to make the dish vegan.
Rice: Long-grain rice works great here, but if you’re aiming for a more traditional risotto texture, Arborio rice is a creamy, luxurious option.
Vinegar: Swap apple cider vinegar with white wine vinegar or even fresh lemon juice for a citrusy finish.
Sweetener: For a refined sugar-free option, try maple syrup or agave nectar instead of white sugar.
Parmesan Alternative: If you skip the vegan cheese altogether, the risotto will still be flavorful. It’s optional and not necessary to enjoy the dish.

Step-by-Step Instructions

Prepare the Broth:
In a large pot, mix 6 cups of water with ½ cup of Better Than Bouillon chicken flavor, or use 6 cups of your preferred broth. Bring to a boil over high heat. Then, turn off the heat and set it aside.
Sauté the Aromatics:
In another large pot or deep skillet, heat 4 tablespoons of olive oil over medium-high heat. Add the chopped shallots, asparagus, garlic, and shredded chicken if using. Cook until the vegetables are tender and fragrant, about 5 to 7 minutes.
Start the Risotto:
Turn the heat down to low. Pour in 3 cups of the hot broth, along with the rice, vinegar, and sugar. Stir to combine everything well. Let it simmer gently, stirring every few minutes to prevent sticking. Once the liquid is mostly absorbed, move to the next step.
Add Remaining Broth Gradually:
Add the remaining broth one cup at a time. Stir after each addition and wait until the liquid is nearly absorbed before adding more. This process takes time but helps develop that creamy risotto texture. It should take about 20–25 minutes total.
Season and Serve:
Taste and adjust with salt and pepper as needed. If you’re using a dairy-free Parmesan alternative, sprinkle it on top just before serving. Serve warm and enjoy every creamy bite.

Frequently Asked Questions

Can I make this risotto vegan?
Absolutely. Skip the chicken and use a vegetable broth instead of a chicken-based one. The result is still comforting, full of flavor, and hearty enough to satisfy.

What if I don’t have vegan cheese?
No problem. The risotto is delicious without it. The slow cooking and broth give it plenty of richness on their own.

Can I use another type of rice?
Yes. While long-grain rice works fine, Arborio rice will give you that classic risotto creaminess. It’s worth trying if you want a more traditional feel.

How should I store leftovers?
Place any leftover risotto in an airtight container and refrigerate it for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the texture.

Can I add other vegetables?
Definitely. Peas, mushrooms, spinach, or even roasted butternut squash would make great additions. Feel free to use what’s in season or in your fridge.

This Chicken Asparagus Risotto has become one of those go-to meals I turn to when I want something easy but comforting. It’s warm, flavorful, and feels like a hug in a bowl. Plus, it’s flexible enough to make your own. I hope it brings just as much joy to your table as it does to mine.