Chicken & Spring Vegetable Risotto

I tried to be a little more adventurous and cheffy with this recipe by incorporating the woody ends of the asparagus in to the meal as well. This reduces waste, adds extra nutrition and intensifies the asparagus flavour. If you use fresh peas or broad beans instead of frozen, you could do the same with the pods as this would also add extra flavour. If this is a step too far for you then don’t worry, you can skip it and just use standard stock to cook the rice. Its a filling enough risotto to serve vegetarian without the chicken. Swap the cream cheese for goats cheese or parmesan to mix it up a little. You could also leave out the chicken and mix through some smoked salmon instead at the end and this would taste delicious. Try putting your own take on the recipe and be a little creative.

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Chicken & Spring Vegetable Risotto

Keyword

Asparagus, Broad Beans, Cheese, Chicken, Peas, Rice, Rocket

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 250 g asparagus approx.
• 700 ml vegetable stock
• 1 tsp olive oil
• 1 onion
• 1 clove garlic
• 2 small skinless and boneless chicken breasts
• 130 g risotto rice
• 100 g frozen broad beans
• 100 g frozen peas
• 1 handful rocket
• 50 g low fat cream cheese
• 1 tbsp lemon juice
• black pepper

Keyword Asparagus, Broad Beans, Cheese, Chicken, Peas, Rice, Rocket Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 250 g asparagus approx. 700 ml vegetable stock 1 tsp olive oil 1 onion 1 clove garlic 2 small skinless and boneless chicken breasts 130 g risotto rice 100 g frozen broad beans 100 g frozen peas 1 handful rocket 50 g low fat cream cheese 1 tbsp lemon juice black pepper

Instructions

To prepare:

1. Firstly snap the woody ends from the asparagus spears, slice the woody ends in to small pieces and place them in a saucepan with the vegetable stock. Bring to a boil and simmer for 5 minutes before removing from the heat. Leave the tips to one side for later.
2. Blend the stock mixture until smooth and leave to one side.
3. Peel and dice the onion.
4. Peel and crush the garlic
5. Add the onion and garlic, along with the olive oil to a large frying pan
6. Slice the chicken in to small pieces.
7. Weigh out the risotto rice.

To cook:

1. Heat the frying pan over a medium heat and fry its contents for 3 minutes, stirring regularly.
2. Add the chicken and fry for 1 minute.
3. Add the rice and again fry for 1 minute stirring constantly.
4. Pour in approximately 150ml stock and let it bubble.
5. Lower the heat to medium-low and leave the rice to cook and absorb the stock.
6. Keep stirring and checking the pan regularly to ensure the rice doesn’t stick. When the moisture starts to dry, up add another 150ml approx. of stock and repeat the process.
7. Keep doing this until you have one final pour left.
8. Meanwhile, cut the asparagus spears in to bite size pieces.
9. Weigh out the frozen peas and broad beans.
10. Just before the final pour of stock in to the pan, add the vegetables to the rice mix. Stir well then pour in the stock.
11. Once the rice mixture has dried up for one final time, check that everything is cooked. If the rice is still a little hard then add a splash of water and keep cooking until the rice is to your taste.
12. Once ready, mix through the cream cheese, sprinkle over the rocket and splash in the lemon juice.
13. Mix well and finally season with plenty of black pepper before dividing between 2 bowls and enjoying.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.