Chicken and Garden Vegetable Risotto

An easy, filling, dish that is quick and easy to prepare.

Recipe by: Dairy Australia Test Kitchen, for more details
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Ingredients

400g skinless chicken breast
olive oil spray
1 onion, finely chopped
2 cloves garlic, crushed
2 cups Arborio rice
3 reduced salt chicken stock cubes, dissolved in
4 cups of boiling water
2 cups Australian low fat milk, heated until almost boiling
60g baby spinach leaves
1/2 cup peas
1 bunch (8 spears) asparagus, cut into 3cm lengths and blanched
50g grated Australian Parmesan Cheese
30g shaved Australian Parmesan Cheese, extra

Method

1. Grill chicken breast on both sides until cooked through. Cut into slices and reserve.
2. Lightly spray saucepan with olive oil, add onion and garlic and cook until soft.
3. Add rice and stir for 1 minute until toasted. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
4. Stir through sliced chicken, spinach leaves, peas, asparagus and parmesan. Serve topped with extra shaved parmesan.

Tip: Reserve any remaining risotto for a work-day lunch or shape into patties and roll in polenta. Oven bake until crisp.