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Chicken & Asparagus Risotto


Prep Time: 20 mins.

Cook Time: 25 mins.

Serves: 4

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Ingredients




Method


  1. Heat oil in a large, deep non-stick fry pan over high heat. Add chicken and cook for 4 minutes or until lightly golden. Add leek and bacon and cook for about 3 minutes or until leek has softened. Add the rice and cook, stirring, for 2 minutes or until rice is glassy looking.
  2. Please configure the Recipe Tip in the dialog.

  3. Add 1 cup of stock and cook, stirring, until the stock is absorbed. Continue adding stock, a cup at a time. When the stock is absorbed, add the next cupful. Continue adding stock and stirring until the rice is cooked (it should still be slightly firm to the bite).
  4. Please configure the Recipe Tip in the dialog.

  5. Stir in asparagus and cook for 1 minute. Stir in the butter and the grated Parmesan.
  6. Please configure the Recipe Tip in the dialog.

  7. Remove from heat and serve with a scattering of extra Parmesan
  8. Please configure the Recipe Tip in the dialog.

Please configure the YouTube link in the dialog.


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