.jpg)
25 Minute Chicken & Asparagus Risotto. Lush flavours, and so filling!
Serves: 4 Time: 25 minutes
Ingredients
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
Method
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.
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.
Heat the remaining oil in a large saucepan over medium heat, add leek and garlic. Cook, stirring, for 5 minutes, until softened.
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.
Meanwhile, you steam your asparagus. Once everything is done, remove the risotto from heat and stir through the shredded rocket.
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.
Love this recipe? ❤️
Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.
Don’t forget to like and comment below to recommend to others 👇🏻
Hope you loved it!
Rosie ❤️
Comments