Helen RandellChicken and asparagus risotto
October 12th 2011 06:55
Certainly risotto is a mid-week staple in our house. Some rice, home made chicken stock from the freezer and then pretty much whatever else we have in the fridge.
This week, with new season’s asparagus at the fruit and veg shop, I decided to throw together a chicken and asparagus risotto, with some lime juice and some basil mint for extra flavour.
Basil mint is a herb which is supposedly a hybrid of basil and mint, so it is suitable to use where you would normally use either herb. I find the mint flavouring to be much stronger than the basil, so keep that in mind when adding it to dishes. It was good for this dish, and is certainly suitable for dishes such as a couscous salad or spiced lamb.
Chicken and Asparagus Risotto
1 tbs olive oil
600g chicken breast fillets, trimmed
6 cups chicken stock
2 tsp olive oil
1 brown onion, chopped
2 cups arborio rice
1/4 cup dry sherry
1 bunch asparagus, cut into 4cm lengths
2 teaspoons lime juice
basil mint leave, finely chopped
Heat oil in a frying pan over medium heat. Place chicken in pan and cook for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover until needed. Thinly slice.
Bring stock to the boil in a large saucepan over high heat. Reduce heat to low. Simmer until required.
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add rice and stir to coat grains. Add sherry to deglaze pan, then reduce heat to low. Add 1 ladle of stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time.
Add asparagus. Cook, stirring, for 2 minutes or until tender. Stir in chicken, lime juice and basil mint.
Serves 4.
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