Now the British Asparagus season is in full swing we’ve been taking advantage and eating asparagus in a large amount of meals. With some roast chicken left I decided to make a risotto. Perfect for this time of year. We both really enjoyed it.
Chicken, Asparagus & Lemon Risotto
1 tbsp olive oil
2 shallots, sliced
1 big clove of garlic, chopped
200g risotto rice
100ml white wine
400ml hot chicken stock
6 spears of asparagus, chopped into 1/3
handful of cooked chicken
2 dsp lemon juice
knob of butter
half a handful of parmesan
1) Gently fry shallots and garlic in the olive oil in a deep saucepan for 3 min. Add rice and stir for a further 2-3 until the rice is translucent.
2) Pour in the wine and turn up the heat until the wine is absorbed. Gradually add stock 1 ladle at a time, each time waiting for the stock to be absorbed before adding more. After the first ladle of stock stir in the asparagus, after the 2nd ladle add the chicken. After the last ladle of stock has been added stir in lemon juice.
3) The risotto is ready once all the stock has been absorbed and the rice has a slight bite. Stir in parmesan and butter. Leave for 2-3 min before serving.