Quick and easy Chicken risotto recipe that's packed with flavour!
Ingredients
2 tbs olive oil
1 leek, finely sliced
2 rashers bacon, diced
2 cups Arborio rice
2 skinless chicken fillets, cut into small pieces
5 cups good quality stock
1 bunch asparagus, trimmed and cut into small pieces
2 tbs Western Star Original Butter
Quarter cup Perfect Italiano Extra Strong Romano, grated, plus extra for serving
Zest of 1 lemon
Fresh tarragon leaves to garnish
Salt and pepper
Method
Heat oil in large pan and cook leek and bacon for a few minutes. Add rice and continue to cook for a few minutes. Add chicken pieces and lightly brown
Add one cup of stock and cook, stirring until the stock is absorbed. Reduce heat and continue adding stock, half a cup at a time. When the stock is absorbed, add the next cupful.
When you have added all the stock, check to see if the rice is cooked (it should still be slightly firm to the bite)
Stir in asparagus. Add the butter and Romano and stir through until melted
Finish with lemon zest and tarragon. Check the seasoning, remove from heat and serve with extra Romano
