Chicken and Asparagus Risotto


  • 6 oz / 170 g skinless, boneless chicken breast
  • 3 oz / 85 g unsalted butter
  • 1 medium onion, peeled and sliced
  • 12 oz / 340 g arborio rice
  • 2 pt / 1.15 l simmering chicken or vegetable stock
  • 8 oz / 230 g trimmed asparagus (tender green parts only), cut into ½ in / 1 cm.lengths
  • 3 tbsp dry white wine
  • 2 oz / 60 g Parmesan cheese, freshly grated


Dry the chicken on kitchen paper, and slice it into short, thin slivers. Melt half the butter in a large, heavy pan, and fry the onion until translucent. Add the chicken pieces, and fry these until coloured all over. Pour the rice into the pan, and turn this in the melted butter until coated all over. Add ¼ pt / 140 ml.simmering stock, and stir continuously until the stock is absorbed. Add the asparagus, and continue adding the simmering stock, as in the Basic Method, until the rice is almost cooked and the risotto is beginning to be creamy. Add the wine, and cook, stirring constantly, until the rice is cooked to your liking. Stir in the rest of the butter and the Parmesan, and serve immediately.


Omit the chicken, and use 1lb / 455g asparagus and vegetable stock for a delicious vegetarian risotto.