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Chicken and asparagus risotto
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Elevate your meal with luxurious creamy risotto!
Ingredients:
  • olive oil cooking spray
  • 600g chicken breast fillets, trimmed
  • 1530.00 gm chicken style liquid stock
  • 9.20 gm olive oil
  • 1 medium brown onion, chopped
  • 400.00 gm arborio rice
  • 125.00 gm dry white wine
  • 1 bunch asparagus, cut into 4cm lengths
  • 1 tsp finely grated lime rind
  • 10.60 gm lime juice
  • small basil leaves, to serve
Instructions:
  • Preheat a frying pan over medium heat. Lightly oil both sides of the chicken. Cook for 6 to 8 minutes per side until fully cooked. Place on a plate, cover, and let sit for 5 minutes. Slice thinly before serving.
  • Bring the stock to a boil in a large saucepan over high heat, then reduce to a simmer until needed.
  • In a large saucepan over medium-high heat, sauté onion in oil until soft (about 5 minutes). Stir in garlic and rice, cook for 1 minute. Pour in wine and let it boil for 3 minutes until almost evaporated. Lower the heat, add 1 ladle of stock, and stir until absorbed. Repeat with remaining stock, one ladle at a time, stirring constantly.
  • Add fresh asparagus to the pan. Sauté for 2 minutes until tender, stirring occasionally. Incorporate cooked chicken, lime zest, and fresh lime juice. Garnish with fresh basil. Serve and enjoy!

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