| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Can’t, Cook, Won’t, Cook | 1 | servings | |
INGREDIENTS
| 60 | g | Butter |
| 1 | Onion | |
| 200 | g | Risotto rice |
| 1 3/4 | pt | Chicken stock |
| 1 | Lemon | |
| 100 | ml | Dry white wine |
| 60 | g | Selection of wild mushrooms |
| 100 | g | Fresh asparagus |
| 1 | bn | Fresh parsley |
| 1 | lg | Chicken breast; skin removed |
| 2 | Rashers of streaky bacon | |
| 1 | bn | Small or cherry tomatoes on vine |
| Olive oil | ||
| 1 | 60 grams blo parmesan | |
| Salt and black pepper |
INSTRUCTIONS
Preheat grill on a high setting 1 Melt half the butter in a large saute pan. Finely slice the onion and fry until softened. Add the rice and stir-fry for 1-2 minutes. Melt the remaining butter in a frying pan. Slice the chicken breast into thin strips and cook. 2 Mix the wine and stock, and add 1/3 of the liquid to the rice. Cook gently until absorbed and gradually add the rest. Leave to simmer until all the liquid has been absorbed. 3 Place the bacon on a baking sheet. Keeping the tomatoes attached to their stalk, place on the other half of the tray next to the bacon. 4 Drizzle with olive oil and sprinkle with rock salt. Grill for 4-5 minutes. Slice the mushrooms. 5 Trim the asparagus and slice in half. Add both to the pan of chicken and stir fry. 6 Finely chop 2 tbsp parsley. Add to the pan with the chicken. Cut the lemon in half and squeeze. Add to the pan, mix well and leave on a low heat until ready to serve. 7 Remove the tomatoes and bacon from the grill. Leave the bacon to cool on a plate. Finely grate the Parmesan. Break or cut the bacon into small pieces. 8 Stir the cheese into the rice and add the contents of the frying pan. Mix well and serve. Garnish with the crispy bacon and some fresh parsley. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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