Risottos – versatile, flavoursome, and so easy to make once you’ve mastered the basic technique, this chicken, mushroom and asparagus is fast food at its best.
Youll need (for 2-3 people)
400g/1lb chicken breasts in pieces
2 cloves garlic, chopped finely
1 shallot, chopped finely
1 cup of risotto rice
1 stick of celery, finely sliced
1 glass of dry, white wine
salt and pepperp
in a large pan, fry the chicken pieces, then add the mushrooms and leave to one side.
Place the asparagus tips in an oven proof dish and sprinkle with oil. Season and place in a preheated hot oven for about 10 mins.
Heat some olive oil in the pan and add the shallot and the celery. Cook for a few minutes before adding the rice. Fry until translucent before adding the wine. Let it reduce and bubble before adding some hot stock, a ladle at a time, until the rice is cooked (aldente, about 25 minutes) stirring constantly with a wooden spoon.
At this stage you can add whatever – in this case, chicken and mushrooms (in Summer I add cooked prawns, peas and mint from the garden) and reheat thoroughly.
Place the asparagus tips on top and the Parmesan shavings.