Chicken & Asparagus Risotto
Over a year ago
1,653 views
Ingredients
- 2 oz Butter
- 1 tbsp olive oil
- 3 or 4 Spring Onion. chopped
- 4 oz mushrooms sliced
- 2 chicken breasts skinned & cubed
- 12 oz asparagus
- 9 oz risotto rice
- 1 ½ pints simmering chicken stock
- parmesan cheese shavings to serve
Accompaniment
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Description
I love how comforting & simple this recipe is.
Method
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1
Heat the butter & oil in a pan until it foams. Add the onion and cook to soften (don't colour). Add the mushrooms & cook for 5 mins. Remove and put to one side.
Increase the heat & cook the chicken until golden. Then put the onions & mushrooms back in the pan with the chicken and stir in the rice.
Pour in a ladleful of stock & cook gently, stirring occasionally, until the stock has absorbed into the rice. Continue to add a ladleful at a time until the rice is tender.
Discard the woody end of the asparagus & cut the spears in half. Add to the rice with the last ladleful of stock for the final 5 mins & cook the risotto until the asparagus is tender.
Serve with parmesan shavings on top.
Chef's Tips
This recipe also tastes good if you add a ladleful of white wine first before adding stock.
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