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Chicken and asparagus Risotto: Submitted by: Judy Owens | Date Added: 28 Dec 2013
Listed in: Main Courses

200 g coked chicken breast (chopped)
100 g chopped mushrooms
50 g chopped onion
1 bunch thin asparagus
1/3cup grated Parmesan cheese
1/3cup chopped fresh parsley
2tbl spoons cream (optional)
1tbl vegetable oil
400ml chicken stock
100 ml white wine
100 g uncooked arborio rice

Cooking Instructions

Brown diced onion in oil until soft (about 3 mins) then add rice and cook for 2 minutes.

Add stock and wine and cook for 15 minutes. Add another 100 m sof water if necessary.

Add chicken, mushrooms and asparagus and cook for a further 10 minutes. (If rice is not cooked to your liking cook for further 2 minutes.

Stir through Parmesan cheese, parsley and cream and serve.

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