Risotto with Lemon and Herb Chicken

Ingredients

5 cups (1.25 L) chicken stock
1 bunch asparagus, cut into 3 cm lengths
40 g butter
1 Tbs olive oil
1 leek, washed, thinly sliced
2 garlic cloves, crushed
1 1/2 cups (330 g) arborio rice
1/2 cup (125mL) white wine
1 1/2 cups (180 g) frozen peas
1/2 cup (40 g) grated Parmesan
450 g lemon & herb chicken thigh fillets
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve

Method

Bring stock to the boil in a saucepan over medium heat. Add asparagus and cook for 3 minutes or until asparagus is just tender. Use a slotted spoon to transfer to a bowl. Cover to keep warm.

Heat butter and oil in a heavy-based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 minutes or until leek softens. Add the rice and cook, stirring, for 1-2 minutes or until grains appear glassy. Add wine and cook, stirring, until almost absorbed.

Add 1/2 cup (125mL) of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook for 25 minutes or until rice is tender yet firm to the bite and risotto is creamy.

Add asparagus to the risotto with peas and parmesan. Cook for a further 2 minutes or until peas are cooked.

Meanwhile, heat a barbeque grill or char-grill on medium. Cook chicken, turning occasionally, for 10-15 minutes or until cooked through. Thickly slice.

Divide risotto among serving plates. Top with chicken and parsley. Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles