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
4
55M

Ingredients

Method

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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