Oven-baked Chicken and Asparagus Risotto
Every day by Bill Granger
2 tablespoons olive oil
500g boneless chicken breasts, cut into thin strips
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon finely grated lemon zest (left it out)
250g Arborio rice
750ml chicken stock
175g (1 bunch) asparagus, sliced on the diagonal
35g (1/3 cup) grated parmesan, plus extra to serve
Freshly ground black pepper
Preheat oven to 180˚C. Heat 1 tablespoon oil in a large flameproof casserole over high heat. Add the chicken and cook, stirring frequently for 3 – 4 minutes, or until golden brown. Remove from dish and set aside.
Add remaining oil and onion to casserole and cook, stirring occasionally for 5 minutes or until onion is soft. Add garlic and lemon zest, stirring for 30 seconds. Add rice and stir to coat in oil. Add stock and bring to the boil, stirring occasionally.
Cover the casserole and put in the oven for 15 minutes. Add asparagus, return chicken to casserole and cook a further 3 – 4 minutes or until asparagus is bright green and just tender. Stir in parmesan and season with salt and pepper. Serve with extra parmesan.