Chicken and Asparagus Risotto
Ingredients
1 cup rice
1 onion
2 tablespoons oil
1 teaspoon crushed garlic
3 cups boiling chicken stock
1 chicken thigh
1 tin asparagus
½ cup grated cheese
Method
Peel onion.
Finely chop onion.
Cut chicken thigh into cubes, boil until cooked, drain and set aside.
Place rice, onion, oil and garlic into a large microwave safe bowl.
Microwave on high for 2 minutes.
Stir in 2 cups of stock.
Cook for 5 minutes stirring twice during cooking.
Add remaining stock.
Cook for a further 5 minutes.
Stir in chicken and asparagus.
Cook for 1 minute.
Mix in cheese.
Set risotto aside covered for 5 minutes.
Serve in bowls.
