Chicken, Mushroom and Asparagus Risotto recipe
My favourite risotto, based on an old M&S recipe.
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Cooking tools:
- Kettle
- Saucepan
- Wooden spoon
- Kitchen timer
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Plate
- Serving bowl
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
- pepper
- small handful of fresh parsley, chopped (or fresh basil leaves)
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