Chicken risotto with spring vegetables

Name: Chicken risotto with spring vegetables
Ingredients: 1tsp olive oil; 1 small onion, finely chopped; 1 clove garlic, crushed; 2 boneless, skinless chicken breast, cubed; 225g risotto rice; 1 litre hot chicken stock; 1 x 100g pack asparagus spears, halved; 150g frozen peas; 2 tbsp Parmesan cheese; 2 tbsp freshly chopped parsley; salt and freshly ground black pepper

Preparation time: 10 mins
Cooking time: 10 mins
Difficulty: Easy Recipes
Serves: 4 people

mvchamor

April 2, 2016

Chicken risotto with spring vegetables.

An everyday supper that’s packed with nutrition.

Chicken risotto with spring vegetables

Print Recipe

Ingredients

Scale

1tsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 boneless, skinless chicken breast, cubed
225g risotto rice
1 litre hot chicken stock
1 x 100g pack asparagus spears, halved
150g frozen peas
2 tbsp Parmesan cheese
2 tbsp freshly chopped parsley
salt and freshly ground black pepper

Instructions

Heat the oil in a large non-stick frying pan, add the onion and garlic and fry for 1 minute. Add the chicken and continue to fry for 2-3 minutes.
Stir in the rice and coat with the oil. Gradually add the hot stock, stirring continuously, allowing each addition to be absorbed before adding the next.
Stir in the asparagus and peas with the last addition of stock and continue to cook. The whole cooking process should take about 20 minutes and the rice should be ‘al dente’.
Stir through the Parmesan cheese and parsley, season well and serve.