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Risotto primavera with lemon and herb chicken
Risotto primavera with lemon and herb chicken
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate your meals with vibrant spring veggies in this delicious chicken risotto.
Ingredients:
  • 1.25l chicken stock
  • 1 bunch asparagus, cut into 3cm lengths
  • 40g butter
  • 18.20 gm olive oil
  • 1 leek, washed, thinly sliced
  • 330g rice
  • 180g pea
  • 40g parmesan
  • 450g Grill Lemon & Herb Chicken Thigh Fillets
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Bring the stock to a boil in a saucepan over medium heat. Cook asparagus for 3 minutes until just tender. Transfer to a bowl using a slotted spoon and cover to keep warm.
  • In a heavy-based saucepan over medium heat, melt butter with oil. Sauté leek and garlic for 2 mins until leek softens. Stir in rice for 1-2 mins until grains are glassy. Pour in wine and stir until almost absorbed. Add 1/2 cup of stock, stirring constantly until absorbed. Continue adding stock slowly, stirring constantly, until rice is creamy and tender yet firm (about 25 mins). Mix in asparagus, peas, and parmesan, and cook for an additional 2 mins until peas are tender. Enjoy your risotto!
  • Preheat a barbecue grill or chargrill to medium heat. Grill chicken, turning occasionally, for 10-15 minutes or until fully cooked. Slice thickly.
  • Portion the risotto onto individual plates. Place the chicken on top, sprinkle with fresh parsley, and serve with lemon wedges on the side.

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