Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Arborio rice
  • 350 g skinless boneless chicken thighs, cut into cubes
  • 1 bunch asparagus, cut into pieces
  • 3 1/2 cups chicken stock (homemade or good quality commercial)
  • 1/2 cup white wine
  • 2 tbsp butter
  • 1/3 cup finely grated parmesan + more depending on your preference
  • 2 small shallots, minced
  • 2 cloves garlic, crushed
  • olive oil
  • salt
  • freshly ground black pepper

Instruction

  • Lightly season chicken pieces with salt and freshly ground black pepper.
  • In a wide pan heat olive oil and butter, add the chicken and brown it on all sides. Remove the chicken then set aside.
  • Add and sauté shallots and garlic in low heat until shallots are soft.
  • Add the rice then continue to cook for a minute while constantly stirring, add the wine and let it reduce.
  • Gently ladle chicken stock one scoopful at a time until all liquid is absorbed by the rice, this will take roughly around 12 minutes.
  • Add the asparagus and chicken back then continue to cook for 5 to 7 minutes, add more stock if needed.
  • Remove from heat then stir in some parmesan before serving. Season with salt if needed and freshly ground black pepper then serve.