Chicken, Asparagus and Pea Risotto

Chicken, Asparagus and Pea Risotto

Instructions

Put the chicken breast under a low grill for about 10 mintues, turning after 5 minutes, or until golden both sides. Meanwhile heat the oil in a large pan. Cook the onion for 2 minutes then add the risotto rice and stir into the oil. Slowly add the vegetable stock and simmer for 10 minutes. Chop the asparagus into chunks about 3cm long then add them to the rice with the peas and lemon zest.  Simmer for a further 10 minutes or until the rice is cooked. Stir in some freshly torn basil leaves and season with black pepper. Cut the chicken breasts into chucks, stirring into the risotto prior to serving.

Asparagus contains a type of fibre that can help lower your cholesterol. It is also a great source of folic acid, important for pregnant women.

 

Ingredients
Serves 2
  • 2 chicken breasts
  • 2 tbsp olive oil
  • 1 onion
  • 150g risotto rice
  • 500ml vegetable stock
  • 200g asparagus
  • 75g frozen peas
  • zest of 1 lemon
  • handful or torn basil
Chicken, Asparagus and Pea Risotto