Risotto with chicken
(serves 4-6) Camera Press
Prep time: 10 mins Cooking time: 25 mins
2 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 500g risotto rice 2 litres chicken stock, hot 250g frozen peas 2 baby marrows, grated with skin on 4 asparagus spears, each cut into 3 pieces handful baby spinach leaves 1 lemon’s zest, finely grated 3 smoked chicken breasts, thinly sliced 50g Parmesan cheese, grated, plus extra to serve
1. Heat oil in heavy-based pan and fry onions over medium heat for 6-8 minutes, stirring occasionally until softened. Add garlic and rice. Stir well to coat rice. Add 250ml chicken stock and cook until absorbed. 2. Keeping stock hot, add to risotto one ladleful at a time, stirring continuously until all liquid has been absorbed before adding next ladleful. 3. Once all stock is absorbed (this process should take about 20 minutes), add remaining ingredients. Cook until the spinach is just wilted. 4. Garnish with extra Parmesan and serve.