CHICKEN AND ASPARAGUS RISOTTO

Chicken and Asparagus Risotto

Must have ingredients:

  • 600g chicken breast fillets, trimmed
  • 6 cups chicken stock
  • 2 teaspoons olive oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, crushed
  • 2 cups arborio rice
  • 1/2 cup dry white wine (adds a really nice flavor, but not necessary if you don’t have wine)
  • 1 bunch asparagus, cut into 4cm lengths
  • Alternatives: Green beans, broccoli, mushrooms, zucchini, peas, pumpkin

Nice additions if you have them:

  • 1 teaspoon finely grated lime rind
  • 2 teaspoons lime juice
  • small basil leaves, to serve

METHOD

Step 1

Bring stock to the boil in a large saucepan over high heat. Reduce heat to low. Simmer until required.

NOTE: in most motorhomes, you will not have two saucepans big enough for both your risotto and your simmering stock. So before beginning your risotto, bring your stock to the boil and then transfer it into your thermos. This will keep it at the right temperature for adding it to your rice and will also allow for easy pouring.

Step 2

Heat 1tbs of olive oil a frying pan over medium heat. Add chicken and cook for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Thinly slice.

Step 3

Heat remaining oil in a large, saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 3 minutes or until liquid is almost evaporated. Reduce heat to low. Add 1 ladle (approximately ¾ cup) of stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time.

TIP: This step is really important and the trick for getting perfectly cooked risotto. You need to be patient and wait for each ladle of stock to be absorbed by the rice before adding the next.

Step 4

Add asparagus or any other vegetable you have. Cook, stirring, for 2 minutes or until tender. Stir in chicken, lime rind and lime juice. Top with basil. Serve.

NOTE: if you have chosen to substitute the asparagus with pumpkin, you will need to add it towards the beginning of the cooking phase as it takes longer to cook.

*Image courtesy of taste.com.au

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