Chicken and asparagus risotto

Chicken and asparagus risotto

A very simple, but delicious risotto- perfect for using leftovers from a roast chicken!

time

10 mins

pan

45 mins

fire

732 kcal

time

10 mins

pan

45 mins

fire

732 kcal

Chicken and asparagus risotto

SERVES

2

DIFFICULTY

EASY

SERVES

2

Difficulty

EASY

I can’t take the credit for this recipe, as it’s one my husband always makes when we have leftover roast chicken- it’s one of my all time favourites- very simple flavours but just so delicious!

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Chicken and asparagus risotto

Servings: 2
A very simple, but delicious risotto- perfect for using leftovers from a roast chicken!
Syn-free
Healthy extra:: A
Print Recipe
10 mins
45 mins

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
  • 200 g risotto rice
  • 750 ml hot vegetable or chicken stock
  • 60 g parmesan finely grated
  • Low calorie cooking spray
  • Salt and pepper

Instructions

  • Fry the onion in low calorie cooking spray until soft and translucent (about 7 minutes), then add the chicken pieces and stir fry for 5 minutes (until the outside of the chicken shows no pink)
  • 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.
  • Throw in the rice, spray with some more low calorie cooking spray, and stir fry for 1 minute.
  • Add 250ml of the stock and simmer gently until the stock is absorbed.
  • 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.
  • 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)
  • Serve with the remaining parmesan scattered on top. Goes well with a baby spinach salad on the side.
  • (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)
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