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Chicken and Asparagus Risotto

Chicken and Asparagus Risotto

This recipe can be adapted to whatever vegetables and/or meat you have to hand. I particularly like pea and ham risotto and lemon risotto (add the juice of half a lemon and a little zest at the end). It's the perfect way to use up <g class="gr_ gr_246 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="246" data-gr-id="246">left over</g> roast chicken and the stock that you make from the chicken carcass.
Course Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 350 kcal
Author Fiona Maclean

Ingredients

  • 150 g Risotto Rice Arborio or Carnaroli - don't use normal rice, it won't work!
  • 250 ml Chicken Stock I personally don't think risotto works with a stock cube. I've tried, it doesn't happen for me.
  • 125 ml White Wine
  • 50 g Butter
  • 100 g <g class="gr_ gr_247 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="247" data-gr-id="247">Left over</g> Chicken
  • 100 g <g class="gr_ gr_248 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace gr-progress sel" id="248" data-gr-id="248">Aspargus</g> tips
  • 1 tablespoon Cream or Creme Fraiche
  • 1 tablespoon Parmesan Cheese

Instructions

  1. Heat the stock
  2. Melt the butter in a heavy bottomed pan
  3. Stir the rice into the melted butter and cook gently till it is translucent at the edges
  4. Pour in the white wine and stir continuously till the wine is absorbed or evaporates and you have a <g class="gr_ gr_249 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="249" data-gr-id="249">slighly</g> gluey mixture
  5. Now add in a ladleful of warm stock. Stir again till it is all absorbed
  6. Continue doing this till most of the stock has been added. The rice should still have some bite, but be soft on the outside. If necessary you can add in a little hot water if you start to run out of stock.
  7. Add in the asparagus tips and chicken and the remainder of the stock.
  8. Cook through till the stock is absorbed. Then stir in the cream and parmesan and allow the mixture to rest for 5 minutes before serving
  9. Check the seasoning and serve.