Ingredients:

• Chicken breast, chopped
• Risotto (arborio) rice
• Spring onions, sliced
• Asparagus, chopped
• Black pepper, red chilli flakes, garlic granules and mixed herbs
• Stock cube

Method:

1. Put the chicken in a lightly oiled frying pan to cook
2. Meanwhile put the rice, a stock cube and a couple of ladles of hot water into a saucepan on a medium high heat. Keep checking on this to see if it is cooked and if you need to add a small amount extra water in to reach this
3. When the chicken is just cooked add the seasonings and spring onion to the pan and after a couple of minutes add the asparagus for a couple more minutes before removing it from the heat
4. Once the rice is cooked and the water absorbed add the chicken and everything in and serve!

Eating And Storage Tips

I am personally not the hugest fan of reheated risotto, unless it gets made into arancini, but it can be stored and eaten cold. The main risk with eating it cold can be, depending on the risotto, quite cloy in texture but reheating it can give it texture changes too. Overall I would suggest just doing the amount you want/need on a given day.

You can tweak the vegetables around here but I find asparagus is wonderful because of the minimal cooking time to give it crunch amongst the soft and it having a noticeable flavour but nothing too overpowering.

I sometimes put grated cheese in, or on, my risotto but didn’t do that here. If you want a little bit of added creamy and salty some freshly grated hard cheese such as parmesan is likely to work well with this combo.