Summery Chicken, Pea & Asparagus Risotto

Summery Chicken, Pea & Asparagus Risotto

A wonderfully light and summery risotto, delicious!

Serves 4

Prep time: 10-15 minutes

Cooking time: 30-35 minutes

Ingredients

For the Risotto

50g butter

2 onions, sliced

400g/14oz risotto rice

200ml white wine

1 litre/1 ¾ pint of hot vegetable stock

Salt and freshly ground pepper

200g/7oz fresh or frozen peas, blanched

200g/7oz asparagus, blanched

400g/14oz baby spinach

3 tbsp parmesan, grated

75ml double cream

For the Chicken

Olive oil, for frying

Salt & freshly ground pepper

4 chicken breasts

Chicken or vegetable stock, to cover

Parmesan, grated or in shavings

Method

1.  Preheat the oven to 200°C/400°F/Gas 6.

2.  For the risotto, heat the butter in a pan and fry the onions until soft.  Add the rice and stir until coated and appears transparent then add the wine and simmer until fully absorbed.  Add a ladleful of hot stock and stir continuously, add more stock, stir continuously adding more stock until the rice is cooked.  This can take a while, so pour yourself a large glass of wine!

3.  Season with salt and pepper and stir in the peas, asparagus, spinach, cream and parmesan.

4.  In the meantime, for the chicken, season the chicken breasts well.  Heat oil in a frying pan and place the chicken breasts in the pan frying on both sides until lightly browned.

5.  Place the chicken in an ovenproof dish and pour in the stock to cover half of the chicken.  Place in the oven for 15 minutes, or until it is completely cooked.

6.  Place the risotto into serving bowls.  Slice the chicken and place on top, then sprinkle with parmesan.  Serve & enjoy!