Spicy Tomato Chicken and Asparagus Risotto
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 479
- Carbs 78G
Ingredients
- low-calorie cooking spray
- 1/2 medium onion, peeled and diced
- 3 garlic cloves, peeled and crushed
- 300 g diced chicken breast
- 350 g risotto rice
- 180 g mushrooms, finely chopped
- 250 g asparagus (trim then chop the heads off, then dice the rest of the stems)
- 750 ml boiling water
- 2 chicken stock cubes
- 400 g chopped tomatoes
- 1 tsp dried oregano
- 2 tsp chilli flakes
- 50 g white wine vinegar
- 8 g Parmesan cheese, finely grated
- 1 lemon (juice only)
- salt and freshly ground black pepper, to taste
Instructions
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Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic and fry for 5 minutes. Then add the chicken, and continue to fry for 5 minutes, until lightly golden brown on all sides.
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Turn the heat up, and after 2 minutes, add the mushrooms and diced asparagus stems. Add the stock cubes to the water, and stir until dissolved. Pour 100ml of the stock into the pan — along with the tomatoes, oregano, chilli flakes, and white wine vinegar. Add the rice, and stir well.
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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.
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Carry on adding stock until the rice is soft, but with a slight bite (this will probably take about 20-30 minutes). Just before the rice is cooked, add the asparagus heads.
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Immediately pour into a serving dish, then stir in the parmesan and lemon juice, and season to taste with salt and pepper. Cover for 5 minutes or so, to allow all the juices to soak in. When ready, serve!