Chicken and Asparagus Risotto

• 6 oz / 170 g skinless, boneless chicken breast
• 3 oz / 85

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