300 grams chicken breast fillets, chopped coarsely
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1½ cups (300g) arborio rice
1 cup (120g) frozen peas
2 teaspoons finely grated lemon rind
2 tablespoons finely chopped fresh mint
170 grams asparagus, trimmed, chopped coarsely
Bring stock and the water to the boil in medium saucepan. Reduce heat; simmer, covered.
Meanwhile, heat half the oil in large saucepan; cook chicken, in batches, until browned.
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.
Add peas and rind to pan; stir until hot. Remove some risotto for toddler; serve sprinkled with a little of the mint.
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.