A very simple, but delicious risotto- perfect for using leftovers from a roast chicken!
Healthy extra:: A
- 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
- 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)
- Prep Time: 10 minutes
- Cook Time: 45 minutes