Risotto is such a gratifying meal. Filling, inexpensive and prepared with white wine, arborio rice and stock. Omit the chicken and substitute vegetable stock for a vegetarian variation.
- Olive oil spray
- 2 (about 300g) single chicken breast fillets, thinly sliced across the grain
- 230g (1 1/2 cups) frozen baby peas
- 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
- 1 small brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons water
- 1.5L (6 cups) Massel chicken style liquid stock
- 125ml (1/2 cup) dry white wine
- 440g (2 cups) arborio rice
- 1 tablespoon fresh lemon thyme leaves
- Salt & freshly ground black pepper
- 20g (1/4 cup) finely grated parmesan
- Heat a large non-stick frying pan over medium-high heat. Spray the pan lightly with olive oil spray. Add half the chicken and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil. Repeat with the remaining chicken.
- Cook the peas and asparagus in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Heat a large saucepan over medium heat. Add the onion, garlic and water and cook, covered, stirring occasionally, for 3 minutes or until onion softens.
- Meanwhile, combine the stock and wine in a large saucepan over high heat. Bring just to the boil. Cover, reduce heat to low and hold at a gentle simmer.
- Add the rice to the onion mixture and stir until well combined. Add a ladleful (about 125ml or 1/2 cup) of stock to the rice mixture and stir constantly with a wooden spoon until liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until rice is just tender but firm to the bite and risotto is creamy.
- Add the chicken, peas, asparagus and half the thyme, and stir to combine. Taste and season with salt and pepper. Spoon risotto among serving bowls, sprinkle with parmesan and remaining thyme, and serve immediately.