Asparagus And Chicken Risotto
|Asparagus||300 Gram, chopped|
|Olive oil||2 Tablespoon|
|Arborio rice||300 Gram (1 1/2 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||1 Liter (4 Cups)|
|Coarsely chopped cooked chicken||340 Gram (2 Cups)|
|Coarsely grated parmesan cheese||20 Gram (1/4 Cup)|
|Cream||60 Milliliter (1/4 Cup)|
Boil, steam, or microwave asparagus until just tender; drain.
Meanwhile, heat oil in large pan; add rice, stir about 2 minutes or until rice is coated with oil.
Add garlic; cook, stirring, until garlic is just soft.
Add hot stock, in batches; cook, stirring, over low heat until stock is absorbed between additions and rice is tender.
Gently stir asparagus, chicken, cheese and cream into risotto.