1 teaspoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 boneless, skinless chicken breast, cubed
225g/8oz risotto rice
1 litre/13/4 pints hot chicken stock
1 x 100g pack asparagus spears, halved
150g/51/2oz frozen peas
2 tablespoons parmesan
2 tablespoons freshly chopped parsley
salt and freshly ground black pepper
- Heat the oil in a large non-stick frying pan, add the onion and garlic and fry for 1 minute. Add the chicken and continue to fry for 2-3 minutes.
- Stir in the rice and coat with the oil. Gradually add the hot stock, stirring continuously, allowing each addition to be absorbed before adding the next.
- Stir in the asparagus and peas with the last addition of stock and continue to cook. The whole cooking process should take about 20 minutes and the rice should be ‘al dente’.
- Stir through the parmesan and parsley, season well and serve with salad and wholemeal or granary bread.