Name: Chicken and Asparagus Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 large cloves of garlic, peeled; 1 leek, roughly chopped (onion could be used instead); 6 slices short cut bacon, diced; 2 large chicken breasts, diced; 10g olive oil; 380g arborio rice; 1.2 litre of liquid chicken stock (or 1 litre and 200mls water); 1 bunch of asparagus, sliced into rounds; Cracked pepper; Parmesan cheese, for garnishing

Ingredients

Scale

2 large cloves of garlic, peeled
1 leek, roughly chopped (onion could be used instead)
6 slices short cut bacon, diced
2 large chicken breasts, diced
10g olive oil
380g arborio rice
1.2 litre of liquid chicken stock (or 1 litre and 200mls water)
1 bunch of asparagus, sliced into rounds
Cracked pepper
Parmesan cheese, for garnishing

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Instructions

Place leek and garlic into bowl. Blitz on speed 9 for 5 secs. Scrape down.
Attach whisk attachment.
Add oil, bacon and chicken and cook at 100 degrees, reverse, speed 1 for 5 minutes.
Add rice and liquid.
Cook at 100 degrees, reverse, speed 1 for 18-20 minutes.
In the last 10 minutes add pepper and asparagus.
Serve with parmesan cheese sprinkled on top.

Prep Time: 10
Cook Time: 25

Nutrition

Serving Size: 4