One of my first recipe posts on this blog was a mushroom risotto, so you’ll have to forgive me for this repeat – but i made an asparagus version this week for supper and it was very successful so i decided to share it with you! A lot of the basics are the same with a few key twists and substitutions.
This will feed 4, or 2 with left overs…next weeks Friday Foodies will be a my Risotto Soup leftovers recipe.
2 tbsp Olive oil
1 Onion, finely chopped
6-8 Asparagus spears (prep instructions below)
350g Risotto rice
2 pints hot Chicken stock (or stock cubes are ﬁne)
100g Finely grated Vintage Cheddar 2 Chicken Breasts
1. To prepare the Asparagus, trim off the ends and discard. Cut off the tips (about the top inch) and put to one side. With the remaining spear, finely slice roughly half and cut the rest into 1 inch pieces.
2. Heat the oil in a large saucepan or deep frying pan and add the onion and the finely sliced Asparagus. Fry for 2 or 3 minutes, until softened but not browned.
3. Stir in the rice and coat in the oil. Add a ladleful of the stock and simmer, stirring
again, until the liquid has been absorbed. Continue adding the stock in this way,
until all the liquid has been absorbed and the rice is tender.
4. While adding the stock one ladle at a time, slice the chicken into strips and grill, until cooked through and starting to brown and get a bit crispy at the edges. The process of adding the stock should take around the same time as grilling the chicken.
3. Add the inch lengths of Asparagus and continue to heat for another 3-4 minutes. Add the Asparagus tips to the chicken under the grill.
4. Stir in the butter, 2/3 of the Cheddar and salt and pepper.
To serve: Spoon the risotto onto a plate, place the chicken in the middle, topped with the Asparagus tips and garnished with the remaining cheese.