ASPARAGUS AND CHICKEN RISOTTO

ASPARAGUS  AND  CHICKEN  RISOTTO:   

On the table in 25 min

                     

INGREDIENTS:

300  g asparagus, chopped
2  tbsp olive oil
1-1/2  cups ( 300 g ) arborio rice
1  clove garlic, crushed
4   cups ( 1 litre ) boiling chicken stock
2   cups ( 340 g ) coarsely chopped cooked chicken
1/4  cup  ( 20 g ) coarsely grated parmesan cheese
1/4  cup  ( 60 ml ) cream

METHOD:

• place asparagus in large microwave- safe bowl; cook, covered, on HIGH (100%) 1 minute.
• Rinse asparagus under cold water; drain.
• Combine oil, rice and garlic in large microwave - safe bowl; cook, covered, on HIGH( 100%) 1 minute.
• Add 2  cups ( 500 ml) boiling stock; cook, covered, on HIGH (100%) 5 minutes. Add remaining boiling stock; cook, covered, on HIGH (100%) 5 minutes, stirring twice during cooking.
• Gently stir asparagus and remaining ingredients into risotto; cook, covered, on HIGH (100%) 2 minutes, stand, covered, 5 minutes.