Try this Chicken And Asparagus Risotto recipe, or contribute your own.
"I made it without the bacon or cherry tomatoes, but it was really lovely. Even my very picky husband liked it and even had seconds. Delish."
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. Recipe by: Cant Cook Wont Cook