Name: Asparagus and Herb Spanish Risotto with Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: italian
Ingredients: 2 tbs olive oil; 2 tbs butter; 1 garlic clove; 1 brown onion chopped; 2 bunches asparagus chopped fresh; 2 cups arborio rice; 3 cups Real Spanish Soup Base; 4 tbs fresh parsley chopped; 4 tbs fresh coriander chopped; 2 chicken breasts large roasted; 1 pinch ground black pepper; 1/4 lime; 1/2 punnet cherry tomatoes

by Lockrose Last updated on 07/10/2019

The slight crunch of the asparagus paired with the fresh herbs makes this a great light meal to serve anytime with the Campbell's Real Spanish Soup Base giving it a deeper layer to the flavours. - Lockrose

Ingredients

2 tbs olive oil
2 tbs butter
1 garlic clove
1 brown onion chopped
2 bunches asparagus chopped fresh
2 cups arborio rice
3 cups Campbell's Real Spanish Soup Base
4 tbs fresh parsley chopped
4 tbs fresh coriander chopped
2 chicken breasts large roasted
1 pinch ground black pepper
1/4 lime
1/2 punnet cherry tomatoes

Method

Step 1

Place oil and butter into removable cooking bowl of rice cooker and press "cook" function and heat for one minute.
Step 2

Add garlic and onion and cook for 2 minutes, stirring constantly.
Step 3

Add arborio rice and stir to coat with oil.
Step 4

Pour in Campbell's Real Spanish Soup Base, cover with lid, and cook until your selector switch switches to "warm" ( about 7 minutes), stirring rice once during cooking.
Step 5

Now add asparagus. Rice must sit for 10 minutes on "warm" mode. There is just enough gentle heat to cook asparagus.
Step 6

Stir through parsley, coriander and freshly ground black pepper.
Step 7

Pile into serving bowls and top with sliced roasted chicken breast, then garnish with lime wedges and cherry tomatoes. I served with olive bread.

Equipment

rice cooker

Recipe Notes

from Australia’s Best Recipes team

Using a rice cooker makes this recipe super easy and fast, but it could also be done on the stove top using 2 parts arborio rice to 3 parts Spanish soup base, adding more if needed. Chop asparagus into thirds. Enjoy!