Chicken and Asparagus Risotto (Cheat)

Serves 4 


Olive Oil 

Chicken breasts cut in to thin strips - I used two big ones (not the skinny Tesco ones filled with water) but Bill recommends 500g

1 Onion finely chopped 

1 Garlic Clove Crushed 

1 Tsp of Lemon Zest 

250g Aborio Rice 

750ml Chicken Stock

175g Asparagus sliced on the diagonal 

35g of Parmesan Cheese plus extra to serve 

Sea Salt and Black Pepper 

How to make it:

Preheat your oven to 180 degrees (Gas 4)... Pour some olive oil (about one tbsp) in to the pan (flameproof) and turn it up high. Add your chicken and cook tossing them frequently. In about 3-4 minutes they should be golden brown. Remove these from the pan and set aside.

Add some more olive oil to the pan (about 1 tbsp), then add in the onion stirring frequently until the onion is soft. Then add in your flavour your garlic and lemon zest only cooking these for about 30 seconds. Pour in your rice stirring to cover it in the oil. Add the stock and bring to a boil (keep stirring). 

Then cover the pan and stick it in the oven for 15 minutes. Once your 15 minutes are up pop in your chicken and asparagus and continue to bake it for another 3-4 minutes... here in the recipe it says 'or until your asparagus is bright green and just tender' it took mine about 6-7 minutes for this to happen.

The next step is to stir in your parmesan.. I thought this would be quite difficult with such a large amount of food and wanting to make sure it was evenly spread I dished out the portions and then stirred it in. Once nicely arranged on your plate like mine is in the above picture season it with sea salt and black pepper. Then add some more parmesan on the top... Yum!