Asparagus And Chicken Risotto Recipe
Ingredients
| Asparagus | 300 Gram, chopped | |
| Olive oil | 2 Tablespoon | |
| Arborio rice | 1 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Chicken stock | 1 Liter | |
| Cooked chicken | 2 Cup (16 tbs), coarsely chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Cream | 1/4 Cup (16 tbs) |
Directions
Boil, steam, or microwave asparagus until just tender; drain.
Meanwhile, heat oil in large pan; add rice, stir about 2 minutes or until rice is coated with oil.
Add garlic; cook, stirring, until garlic is just soft.
Add hot stock, in batches; cook, stirring, over low heat until stock is absorbed between additions and rice is tender.
Gently stir asparagus, chicken, cheese and cream into risotto.
Meanwhile, heat oil in large pan; add rice, stir about 2 minutes or until rice is coated with oil.
Add garlic; cook, stirring, until garlic is just soft.
Add hot stock, in batches; cook, stirring, over low heat until stock is absorbed between additions and rice is tender.
Gently stir asparagus, chicken, cheese and cream into risotto.
Chef
