Chicken & Asparagus Risotto
Chicken & Asparagus Risotto
Time: 35 min | Difficulty: Easy | Serves: 5
Ingredient
- 3 1/2 cups salt reduced chicken stock
- 400 Chicken Skinless Breast, cut into cubes
- 1 Tbsp olive oil
- 10g butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 celery stalk, chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 bunch asparagus, cut into pieces
- 2 Tbsp chopped parsley
- 1/4 cup finely grated parmesan
Steps
- Place the stock into a saucepan and bring to the boil. Turn the heat to very low so the stock stays hot.
- Heat the olive oil and butter in a medium sized saucepan. Add the Chicken Skinless Breast and brown over medium heat. Remove the chicken and set aside.
- Add the onion, garlic and celery to the pan and cook over low heat for 5 minutes. Add the rice and cook, stirring, over medium heat for 1 minute. Add the wine and cook for a further 2 to 3 minutes, stirring, until the wine has evaporated.
Add a ladle of hot stock. Reduce the heat to low and stir constantly, adding a ladle full of hot stock at a time as the liquid is absorbed. After 15 to 20 minutes, taste the rice to check it’s cooked. - Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the asparagus, bring to the boil and cook for 2 to 3 minutes or until tender. Drain.
- Once the rice is cooked, add the chicken and asparagus and cook for a further 3 to 4 minutes or until the chicken is heated through. Add extra stock as necessary.
- Remove the risotto from the heat and stir in the parsley and parmesan. Cover and stand for 2 minutes for the flavours to infuse. Serve immediately with extra vegetables or a green leafy salad.
