Quick & Easy

Chicken and asparagus risotto

If you prefer a creamier risotto, you can add a knob of butter and a handful of parmesan to this chicken and asparagus risotto at the end of cooking, allow it to melt and stir it through.
chicken and vegetable risotto



1.Bring stock and the water to the boil in medium saucepan. Reduce heat; simmer, covered.
2.Meanwhile, heat half the oil in large saucepan; cook chicken, in batches, until browned.
3.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat rice in onion mixture. Add 1 cup simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture in 1 cup batches, stirring until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender.
4.Add peas and rind to pan; stir until hot. Remove some risotto for toddler; serve sprinkled with a little of the mint.
5.Add chicken and asparagus to remaining risotto, season to taste; stir until chicken is heated through and asparagus is tender. Serve sprinkled with remaining mint.

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