Healthy and delicious!
Chicken and Asparagus Risotto
6 tablespoons olive oil
1 leek, finely chopped
1 ½ cups oyster or cremini mushrooms, sliced
3 skinless, boneless chicken breast fillets, cubed
12 ounces asparagus
1 ¼ cups risotto rice
3 ¾ cups chicken stock, simmering
sea salt and ground black pepper
fresh parmesan
Heat the olive oil in a saucepan. Add the leek and cook gently until softened, but not colored. Add the sliced mushrooms and cook for 5 minutes. Remove from pan and set aside.
Cook the cubes of chicken until golden on all sides.
Meanwhile, discard the woody ends of the asparagus and cut the remaining spears in half. Set the tips aside, and cut the thick ends in half and add them to the pan with the chicken. Return the vegetable mixture to the pan.
Pt in a ladleful of boiling stock and cook gently, stirring occasionally, until the stock is completely absorbed. Continue adding stock slowly until it is absorbed, the rice is tender, and the chicken is fully cooked.
Add the asparagus tips with the last ladleful of stock and for the last 5 minutes. Season to taste with salt and pepper. Serve in bowls, and top each bowl with a sprinkling of parmesan.