Chicken with Asparagus Risotto

Unable to load

14 Ingredients

Number of servings

6

2 cloves garlic, crushed
40grams butter
600grams chicken thigh fillets, fat trimmed
1 bunch asparagus, ends trimmed
1 onion, chopped
3 cup chicken stock
1/2 cup parmesan, grated
1 pinch pepper (for seasoning)
2 cup arborio rice
3tablespoons oil
1tablespoons thyme, leaves chopped
1 cup frozen peas
1 pinch sea salt ground (to taste)
1/2 cup white wine

Nutrition per serving

32% 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 3

Place butter and 2 tablespoon of the oil into a saucepan and cook on stove top. When the butter is melted, add onion and garlic. Stir and cook for 3 minutes. Add rice and stir well to coat with butter. Cook for 2 minutes.

Step 2 of 3

Stir in stock and white wine and cook for 10 minutes. Add thyme and season with salt and pepper. Cover with a lid and cook for a further 10 minutes until all of the liquid has been absorbed. Cut asparagus into 4cm lengths and stir through the risotto with the peas and parmesan cheese. Cover and set aside.

Step 3 of 3

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook chicken thigh fillets for 4-5 mins each side until golden. Remove, place on a chopping board and cover. Cook risotto for a further 2 minutes until asparagus and peas are tender. Slice chicken, spoon risotto into bowls and top with chicken.