Ingredients
Arborio rice (I use 2 handfuls per person and one for the pot)
Chicken Stock
2 Chicken breasts, chopped
1 bunch of asparagus spears, chopped
6 slices of prosciutto
Parmesan, grated
Rosemary, chopped
Garlic, crushed
I've got to admit, I don't make a risotto in the traditional way. I don't use wine and I can't be bothered to add in the stock a ladle at a time. I've tried doing it that way and I don't think it makes any difference to the end result (sorry traditionalists!).
To make up the basic risotto, put the rice in a pot and start adding stock, stirring until the stock is absorbed and then you add some more. I can't be bothered with this so tend to chuck in a good glug of stock at first then add some when it's needed, I don't bother with white wine either, but feel free to pour in a glass full if you want. Once the rice is soft, add in Parmesan, a bit of salt and pepper to taste and some butter if you want it to be extra rich.
While the risotto is cooking put a frying pan on to heat with a bit of olive oil and put in the chicken, chopped rosemary and garlic. Stir until chicken is cooked and browned. Add in the chopped prosciutto and stir till crispy. Just before the risotto is ready add in the asparagus. Remember to keep an eye on the risotto and stir it regularly.
Serve the risotto and put the chicken mixture on top of it, you can be a bit fancy and put shavings of Parmesan on it.
Serves 2- 3 people