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Chicken & Asparagus Risotto

25 Minute Chicken & Asparagus Risotto. Lush flavours, and so filling!

Serves: 4 Time: 25 minutes



  • 400g Chicken Breasts

  • 1 Pack of Asparagus

  • 500mls Chicken Stock

  • 1 Tablespoon Olive Oil

  • 1 Leek (white part only), finely chopped

  • 2 Garlic Cloves, crushed

  • 280g Arborio Rice, or any risotto rice

  • 40g Parmesan, finely grated

  • 1 Bag Rocket, shredded

  • Extra salad if you like


  1. If you have large chicken breasts, you can slice them in half first (like a burger putting one hand on top and slicing through them). Season the chicken breasts with salt and pepper. Then add half the oil to a large frying pan and place over medium-high heat. Cook the chicken breasts for 4-5 minutes each side, until golden brown and cooked through and no pink. Once done, let the chicken rest, cover, keep warm and set aside.

  2. Meanwhile, bring the stock to a boil over high heat, then reduce to low and keep simmering until needed. Or simply add 500mls boiling water from your kettle into a pyrex jug with your stock cubes and stir until dissolved.

  3. Heat the remaining oil in a large saucepan over medium heat, add leek and garlic. Cook, stirring, for 5 minutes, until softened.

  4. Next, add the rice and stir to combine everything for 1 minute. Add 1/4 stock to the rice mixture and stir, until stock has been absorbed. Repeat with the remaining stock, adding 1/4 at a time, until all liquid is absorbed and the rice is tender and creamy. This may take 15-20 minutes.

  5. Meanwhile, you steam your asparagus. Once everything is done, remove the risotto from heat and stir through the shredded rocket.

  6. Divide into 4 serving bowls and serve with your sliced chicken breasts on top, spinkled with parmesan, asparagus, and an extra green salad if you like.


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Rosie ❤️


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