Name: Chicken, asparagus and gorgonzola risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 leek, washed and sliced; 1 clove garlic, crushed; 1 1/2 cup arborio rice; 4 cup hot chicken stock (homemade or bought); 2 cup hot water; 1 cup sliced cooked roast chicken; 1 bunch asparagus, trimmed, cut into 5cm lengths, blanched; 125 gram gorgonzola, chopped; 1/2 cup grated parmesan; rocket and crusty bread, to serve

Chicken, asparagus and gorgonzola risotto

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 tablespoon olive oil

1 leek, washed and sliced

1 clove garlic, crushed

1 1/2 cup arborio rice

4 cup hot chicken stock (homemade or bought)

2 cup hot water

1 cup sliced cooked roast chicken

1 bunch asparagus, trimmed, cut into 5cm lengths, blanched

125 gram gorgonzola, chopped

1/2 cup grated parmesan

rocket and crusty bread, to serve

Method

1.Heat oil in a large saucepan on medium. Saute leek and garlic 1-2 minutes until tender. Add rice, cook, stirring, 1 minute.

2.Blend combined stock and water into rice, 1 cup at a time, stirring until all liquid has been absorbed and rice is tender (about 20 minutes).

3.Stir in chicken and asparagus and cook 2 minutes. Remove from heat and mix through gorgonzola and parmesan until risotto is creamy and cheese has melted. Serve topped with rocket leaves. Accompany with crusty bread.

Replace gorgonzola with another 1/2 cup grated parmesan.
Note

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Ingredients

Method

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