Chicken and Asparagus Risotto

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• Victoria

  09 July 2011

  Victoria rated and commented on this recipe

  

  Went on holiday and cooked this on the first evening for friends, it was easy to do and tasted delicious. I cooked the asparagus first in butter and added again at the end.

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• Dan

  15 September 2011

  Dan rated and commented on this recipe

  

  This is a nice recipe - the "no stir" method was revolutionary to me, but worked perfectly well! Try it! There is an error in the ingredients list though, the amount of stock should be 0.5 litre not 1.5 litre. If you used 1.5 litres for that amount of risotto you'd end up with soup! In terms of the recipe, it would be just as good without the chicken, or with other meats (e.g. a good quality ham) instead.

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http://www.bbcgoodfood.com/recipes/8972/

http://www.bbcgoodfood.com/recipes/8972/

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Ingredients

• 2 chicken breasts, diced into 2.5cm chunks
• 250g carnaroli risotto rice
• 8 asparagus stalks, cut into 2.5cm sections
• 2 shallots, finely diced
• 2 cloves of garlic, crushed
• 250ml white wine
• 1.5l good quality chicken stock
• butter
• olive oil
• salt
• pepper
• grated parmesan (50-100g depending on preference)

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Serves 2

Preparation and cooking times

Ingredients

• 2 chicken breasts, diced into 2.5cm chunks
• 250g carnaroli risotto rice
• 8 asparagus stalks, cut into 2.5cm sections
• 2 shallots, finely diced
• 2 cloves of garlic, crushed
• 250ml white wine
• 1.5l good quality chicken stock
• butter
• olive oil
• salt
• pepper
• grated parmesan (50-100g depending on preference)

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