30-Minute Chicken Risotto Recipe | nib

Ingredients

• 1 tbsp extra virgin olive oil
• 500g chicken thigh fillets, roughly chopped
• 1 brown onion, finely diced
• 3 garlic cloves, finely diced
• 250g button mushrooms, thinly sliced
• 1 bunch asparagus, cut into thirds
• 2 cups Arborio rice
• 4 cups low-sodium chicken stock
• 1 cup frozen peas, thawed
• 2 cups baby spinach leaves
• 1/2 cup shaved parmesan
• 1 lemon, cut into wedges