Name: Chicken, asparagus and gorgonzola risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 leek, washed, sliced; 1 clove garlic, crushed; 1 1/2 cup arborio rice; 4 cup hot chicken stock; 2 cup hot water; 1 cup sliced roast chicken; 1 bunch asparagus, trimmed, cut into 5cm lengths, blanched; 125 gram gorgonzola, chopped; 1/2 cup grated parmesan, to serve; rocket, to serve; crusty bread, to serve

Chicken, asparagus and gorgonzola risotto

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 tablespoon olive oil

1 leek, washed, sliced

1 clove garlic, crushed

1 1/2 cup arborio rice

4 cup hot chicken stock

2 cup hot water

1 cup sliced roast chicken

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

125 gram gorgonzola, chopped

1/2 cup grated parmesan, to serve

rocket, to serve

crusty bread, to serve

Method

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

2.Combine stock and water. Blend 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 for a further 2 minutes. Remove from heat and mix through gorgonzola and parmesan, until risotto is creamy and cheese melts.

4.Top with rocket leaves and serve with crusty bread.

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