Chicken, Asparagus and Lemon Risotto

Ah, Fridays. The dreaded 1pm - 8pm shift at work. Friday nights are usually the nights I'll just have leftovers when I finally get home, or make something that doesn't require much preparation, time or energy. For the last couple of weeks, though, I've got home and wanted to cook something that I've been craving all day, or a dish I've been planning during the quieter moments at work. Something new and exciting. Of course, this means I don't end up eating until 10:30pm. When it's food this good, though, I'm not complaining...

 

Chicken, Asparagus and Lemon Risotto

Serves 2 (or 1, with enough left over for lunch the next day!)

Ingredients:

2-3 chicken thigh fillets, excess fat trimmed, cubed

1 small brown onion, diced

1-2 cloves garlic, finely chopped

5-6 asparagus spears, sliced diagonally

500ml gluten free chicken stock

1 cup arborio rice

butter or olive oil

rind and juice of 1 lemon

shaved parmesan

water

Method:

Bring the chicken stock to a boil in a small saucepan, then reduce to a simmer. In a larger saucepan, heat the butter until foaming (or the olive oil until hot) and add onion, chicken and garlic. Cook until chicken is browned. Add rice and stir until glossy. Add the asparagus, lemon rind, and one ladleful of chicken stock. When the rice has absorbed all the liquid, add another ladleful of stock. Continue like this until the last portion of stock is to be added, at which point add half of the lemon juice. Once this liquid is absorbed, check the rice. If it is not quite al dente, add some water (you can add more lemon juice to taste). Just before taking the risotto off the heat, add a small handful of shaved parmesan and stir until melted.

I don't tend to pay attention to the time when I'm cooking, but the risotto should take about 20-25 minutes to cook. Serve with extra parmesan and lemond rind, if you like.