Chicken & Asparagus Risotto

7 Ingredients

Number of servings

4

1/2 cup Perfect Italiano Grated Parmesan (grated)
2 skinless chicken breast fillets (cut into small pieces)
1 leek (finely sliced)
1 bunch asparagus, trimmed and cut into small pieces
1L chicken stock (warmed)
2 cup arborio rice
2tablespoons olive oil

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat oil in a large, deep non-stick fry pan over high heat. Add chicken and cook for 4 minutes or until lightly golden. Add leek and bacon and cook for about 3 minutes or until leek has softened. Add the rice and cook, stirring, for 2 minutes or until rice is glassy looking.

Step 2 of 4

Add 1 cup of stock and cook, stirring, until the stock is absorbed. Continue adding stock, a cup at a time. When the stock is absorbed, add the next cupful. Continue adding stock and stirring until the rice is cooked (it should still be slightly firm to the bite).