Spicy Tomato Chicken and Asparagus Risotto

4 Servings

3 cloves garlic minced
1/2 large brown onion chopped
180 g mushrooms chopped
2 large chicken breasts diced
350 g risotto rice
400 g chopped tomatoes
750 ml chicken stock make with 2 chicken stock cubes in 750ml/3 cups of water
50 g white wine vinegar
1 whole lemon juiced
8 g parmesan cheese
2 bunches asparagus Chop the heads off - then dice the rest of the stem till approx 1inch from the bottom. Discard woody 1inch!
2 tsp chilli flakes
1 tsp dried oregano
low calorie cooking spray

Finely chop the onion and garlic, then add to a hot pan along with the diced chicken breast. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured
Turn the heat up and add the rice and stir well. After 2 minutes add add the mushrooms, diced Asparagus stems, 100ml/½ cup of the chicken stock, tin of tomatoes, Oregano, Chilli Flakes and white wine vinegar
Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next
Carry on adding stock until the rice is soft but with a slight bite. This will probably take about 20-30 minutes. Add the Asparagus heads just before the rice is cooked
Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in

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