2 chicken breast, cut into 3cm cubes
1 leek, finely sliced
1 bunch asparagus
1 celery stick, finely chopped
1 clove garlic, crushed
1 tbsp. parsley, finely chopped
1.5 L chicken stock
300g Arborio rice
150 g frozen peas
Zest of 1/2 lemon
50g shaved parmesan cheese
1/2 cup white wine
50 g butter
1/4 cup grated parmesan cheese
Extra virgin olive oil
Pour the chicken stock into a saucepan, add the stems of the asparagus and boil for 5-10 minutes.
Into a pan with a good splash of oil, slide in the chicken and cook for 3-5 minutes until sealed. Remove and set aside.
In the same pan with another splash of oil, toss in the celery, asparagus heads, garlic and fry for a minute or so. Pour in the rice and toast until the rice has turned opaque.
Pour in the wine and boil. Ladle in the stock 1 at a time and cook until absorbed.
Stir through the chicken, leeks, lemon zest and peas. Pop on a lid, turn off the heat and leave covered for 5 mins or so. Stir through the butter and serve covered with parmesan and garnished with parsley.
Serves 4 - 6