Chicken risotto with spring vegetables
Ingredients
- 1tsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 2 boneless, skinless chicken breast, cubed
- 225g risotto rice
- 1 litre hot chicken stock
- 1 x 100g pack asparagus spears, halved
- 150g frozen peas
- 2 tbsp Parmesan cheese
- 2 tbsp freshly chopped parsley
- salt and freshly ground black pepper
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