Chicken, Asparagus and Mushroom Risotto
Asparagus has just come into season in my part of the world and it’s great to be able to buy it fresh and cheap instead of having to put up with the mushy asparagus you get out of a can. I wouldn’t even bother trying this recipe with tinned asparagus, I have a strange feeling it would turn the whole dish into green mush. This recipe will serve 4.
Ingredients
1 chicken breast fillet
300 gms button mushrooms sliced
1 bunch asparagus, trimmed and cut into thirds
2 tablespoons olive oil
1 tablespoon butter
1 cup arborio rice
1 Onion finely diced
1 clove garlic
1/2 cup white wine
5-6 cups warm chicken stock
Grated parmesan cheese to taste
Method
1. Heat one tablespoon of oil in a large frypan and lightly brown chicken, remove from frypan and set aside.
2. Melt butter into same pan and fry the mushrooms until just tender, remove from pan and set aside with chicken.
3. Add more oil if needed and fry garlic and onion for two to three minutes, add rice and stir well to make sure the grains get a coating of the oil.
4. Add wine and stir until absorbed.
5. Add about two ladels of chicken stock at a time, and stir till absorbed, Keep adding stock until the rice is tender, which normally takes 25-30 minutes.
6. For the last five minutes of cooking add back the chicken, mushrooms and now iss the time to add the asparagus.
7. Serve into seperate bowls and top with parmesan to taste
