Chicken and Asparagus Risotto 

Tender asparagus is perfect with delicately flavoured chicken. Try to use young asparagus spears and avoid any tough, large spears. 

900ml/1 1/2 pts chicken stock      2 garlic cloves, crushed

300ml/ 1/2 pt dry white wine400g/ 14 oz arborio rice

50g/ 2oz buttersalt &  ground pepper

350g/ 12 oz lean chicken meat,Large pinch of saffron

skinned & cut into strips100g/ oz small asparagus tips

1 onion, finely chopped12g/ 1/2 oz freshly grated

Parmasan cheese 

Pour the stock and wine into a saucepan and bring to the boil. Reduce heat to a gentle simmer. 

Meanwhile, melt the butter in a large frying pan and gently cook the chicken for 2 – 3 minutes, stirring until browned. Add the onions and garlic and cook for 2 minutes until the onion has softened but not browned. Stir in the rice and cook for a further 2 minutes until the rice is well soaked in butter. 

Add a ladleful of stock to the rice and cook gently, stirring until absorbed. Continue adding stock to the rice until half the stock has been used and the rice is creamy. Season well and add the saffron. 

Continue adding the stock until the rice is thick but not sticky, about 25 minutes. After cook the asparagus tips in boiling water for 5 minutes. Drain well and stir into the risotto with the cheese. Serve in a warm dish.

This recipe serves 4