Categories: asparagus, chicken, risotto

Ingredients

• 1 chicken breast fillet
• 300 gms button mushrooms sliced
• 1 bunch asparagus, trimmed and cut into thirds
• 2 tablespoons olive oil
• 1 tablespoon butter (optional)
• 1 cup arborio rice
• 1 Onion finely diced (red onion is good)
• 1 clove garlic (at least)
• 1 cup dry white wine (eg sauvignon blanc)
• 3 cups warm chicken stock - keep it warm on stove
• Grated parmesan cheese to taste
• Fresh milled black pepper

Directions

1. Heat one tablespoon of oil in a large frypan and lightly brown chicken, remove from frypan and set aside.

2. Melt butter into same pan and fry the mushrooms until just tender, remove from pan and set aside with chicken.

3. Add more oil if needed and fry garlic and onion for two to three minutes, add rice and stir well to make sure the grains get a coating of the oil.

4. Add wine and stir until absorbed.

5. Add about two ladels of chicken stock at a time, and stir till absorbed, Keep adding stock until the rice is tender, which normally takes 25-30 minutes. If run out of stock, just use boiling water.

6. For the last five minutes of cooking add back the chicken, mushrooms and now is the time to add the asparagus.

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