recipes
Risotto with chicken, porcini mushrooms and asparagus
Serves:
Ingredients
- 50g spring Onions
- 50g garlic
- 400g risotto rice
- 100g chicken, cut into strips
- 100g porcini mushrooms
- 20ml port wine
- 100g asparagus
- 500ml chicken stock
- 20ml fresh cream
- 10g butter
Method
Soak the porcini mushrooms in port wine for 10 minutes. Meanwhile, heat pan with oil and add the spring onions, garlic, chicken, asparagus and porcini mushrooms and sauté` for a few minutes. Add the risotto rice and glaze in the juices before gradually adding in the chicken stock. Finally add in the cream and knob of butter before serving.
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