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Chicken and Asparagus Risotto
By Andy | September 24, 2008
Chicken and Asparagus Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 25 minutes
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Ingredients
600 grams chicken breast, trimmed.
1.5 litres of chicken stock. Try this easy to make chicken stock recipe.
2 teaspoons of olive oil.
1 large brown onion, chopped.
2 cloves of garlic, crushed.
2 cups of arborio rice.
1/2 cup dry white wine.
1 bunch of asparagus, trimmed and cut into 2cm pieces.
2 teaspoons lime juice.
1 teaspoon of lime rind, grated.
1/2 cup fresh picked small basi leaves.
Method
Chop the chicken breast by working a chefs knife through it to make a coarse mince.
Heat the oil in a large non stick pan (with a fitting lid) over medium heat.
Add the onion and cook for 5 minutes.
Add the garlic and cook for 1 minute.
Add the rice, and cook in the oil until it becomes opaque.
Add the stock and wine, cover and bring to the boil before reducing to a gentle simmer. Cook for 10 minutes.
Remove lid, add the minced chicken and asparagus and cook for another 5 minutes.
For the last 5 minutes you will need to keep stirring the rice, adding small amounts of water if you feel it is becoming too dry.
Risotto should look wet when cooked, and the rice will offer the slightest resistance to the teeth when chewed.
Stir through lime juice and rind.
Serving
Mound into bowls and top with fresh basil leaves.
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Topics: Chicken & Other Poultry | No Comments »
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