Name: Chicken, asparagus and brie risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 1 1/2 cup (300g) arborio rice; 6 cup (1.5l) hot chicken stock; 1 small barbecued chicken, skin removed and flesh shredded; 1 bunch asparagus, finely chopped; 120 gram brie, chopped; 1/2 cup (40g) grated parmesan; 2 tablespoon thyme; salad (optional), to serve

Chicken, asparagus and brie risotto

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon oil

1 onion, finely chopped

1 1/2 cup (300g) arborio rice

6 cup (1.5l) hot chicken stock

1 small barbecued chicken, skin removed and flesh shredded

1 bunch asparagus, finely chopped

120 gram brie, chopped

1/2 cup (40g) grated parmesan

2 tablespoon thyme

salad (optional), to serve

Method

1.Heat oil in a large frying pan on medium. Saute onion for 1-2 minutes, until onion has softened. Add rice and cook for 2 minutes, stirring to coat with oil.

2.Stir in 1 cup stock and stir until absorbed. Continue adding stock, 1 cup at a time, stirring well until stock is absorbed before adding more. Continue cooking until rice is just tender.

3.Add chicken and asparagus, and cook for another 2 minutes. Remove from heat and stir through brie and parmesan until risotto is creamy and cheese has melted. Stir in thyme and season to taste. Serve with salad, if desired.

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