Chicken, Mushroom and Asparagus Risotto recipe | HotCooking

Ingredients

• 1 litre water
• olive oil
• 500g skinless, boneless chicken thighs, sliced into 2cm strips (or breasts)
• 2 onions, diced
• 3 cloves of garlic, chopped
• 150ml white wine
• 1½ chicken stock cubes (I use low salt)
• 300g risotto rice
• 150g mushrooms, sliced
• 1 tsp fresh thyme leaves
• 200g asparagus, chopped into 3cm pieces
• salt and pepper
• small handful of fresh parsley, chopped (or fresh basil leaves)