Chicken And Asparagus Risotto

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Chicken And Asparagus Risotto Ingredients

60 g Butter	1 bn Fresh parsley
1 Onion	1 lg Chicken breast; skin removed
200 g Risotto rice	2 Rashers of streaky bacon
1 3/4 pt Chicken stock	1 bn Small or cherry tomatoes on
1 Lemon	Olive oil
100 ml Dry white wine	1 60 grams blo parmesan
60 g Selection of wild mushrooms	Salt and black pepper
100 g Fresh asparagus

Instructions for Chicken And Asparagus Risotto

Preheat grill on a high setting 1 Melt half the butter in a large saute pan. Finely slice the onion and fry until softened. Add the rice and stir-fry for 1-2 minutes. Melt the remaining butter in a frying pan. Slice the chicken breast into thin strips and cook. 2 Mix the wine and stock, and add 1/3 of the liquid to the rice. Cook gently until absorbed and gradually add the rest. Leave to simmer until all the liquid has been absorbed. 3 Place the bacon on a baking sheet. Keeping the tomatoes attached to their stalk, place on the other half of the tray next to the bacon. 4 Drizzle with olive oil and sprinkle with rock salt. Grill for 4-5 minutes. Slice the mushrooms. 5 Trim the asparagus and slice in half. Add both to the pan of chicken and stir fry. 6 Finely chop 2 tbsp parsley. Add to the pan with the chicken. Cut the lemon in half and squeeze. Add to the pan, mix well and leave on a low heat until ready to serve. 7 Remove the tomatoes and bacon from the grill. Leave the bacon to cool on a plate. Finely grate the Parmesan. Break or cut the bacon into small pieces. 8 Stir the cheese into the rice and add the contents of the frying pan. Mix well and serve. Garnish with the crispy bacon and some fresh parsley. Converted by MC_Buster. Recipe by: Cant Cook Wont Cook Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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