Chicken and asparagus risotto

Ingredients

• 2 chicken breasts, diced (or I use the leftovers from a roast chicken)
• 6 asparagus spears, woody ends removed
• 1 red chilli , finely chopped(optional)
• 1 onion (or 3 shallots, finely chopped)
• 1 clove garlic, finely chopped
• 200g risotto rice
• 750 ml hot vegetable or chicken stock
• 60g parmesan, finely grated
• Fry Light
• Salt and pepper

Method

1. Fry the onion in Frylight until soft and translucent, then add the chicken pieces and stir fry for 5 minutes (until the outside of the chicken shows no pink)
2. Add the garlic and chilli and stir fry for a further 2 minutes, and the add the sliced stems of the asparagus (reserving the asparagus tips for the end). Season with salt and pepper.
3. Throw in the rice, spray with some more frylight, and stir fry for 1 minute.
4. Add 250ml of the stock and simmer gently until the stock is absorbed.
5. Add the remaining stock a ladleful at a time, stirring between each addition, allowing the stock to be fully absorbed. This will take about 25 minutes. You may not need to use all the stock- if the rice is cooked (not gritty) then you do not need to add any more stock.
6. Once the rice is cooked, add the asparagus tips, a little more salt and pepper (to taste) and 30g of the parmesan. Stir in and simmer for about 3 minutes (adding a little more stock if it begins to look too dry)
7. Serve with the remaining parmesan scattered on top. Goes well with a baby spinach salad on the side.
8. (if you are using leftover cooked chicken, add it in once the rice is cooked, and stir through for 5 minutes, adding a little more stock if necessary so that they chicken heats all the way through)