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Risotto

Probably one of the most versatile dishes I know. It's not the best reheated, but great for dinner parties
Approx 515 cal 51c/39p/18f per serving
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 10 people
Calories: 515kcal

Ingredients

Base

  • 500 g risotto rice
  • 2 large onions finely chopped
  • 4 cloves of garlic chopped or crushed
  • 4 tbsp olive oil
  • 1 lt stock chicken or vegetable

This part of the risotto can be replaced with just about anything, seafood, vegetables etc

  • 1 kg chicken breast diced
  • 250 g mushrooms chopped
  • 300 g asparagus cut into chunks
  • 300 ml white wine you don't have to use any wine

Instructions

  • Heat oil (medium heat) in a LARGE pot, add in onions and garlic, cook until soft.
  • Add rice and cook for 2 mins.
  • Add chicken and cook until sealed.
  • Add wine if you are using it.
  • If not add some of the stock and stir.
  • As stock gradually reduces away, add more and repeat.
  • Add in the mushrooms and asparagus around 5 minutes before the rice is cooked.
  • You may need to add some fresh boiled hot water if you use all of the stock.
  • Continue until rice is cooked.
  • Serve in a bowl with a generous sprinkle of salt.