Chicken, Asparagus & Lemon Risotto

Now the British Asparagus season is in full swing we've been taking advantage and eating asparagus in a large amount of meals. With some roast chicken left I decided to make a risotto. Perfect for this time of year. We both really enjoyed it.

Chicken, Asparagus & Lemon Risotto
Serves 2

1 tbsp olive oil
2 shallots, sliced
1 big clove of garlic, chopped
200g risotto rice
100ml white wine
400ml hot chicken stock
6 spears of asparagus, chopped into 1/3
handful of cooked chicken
2 dsp lemon juice
knob of butter
half a handful of parmesan
seasoning

1) Gently fry shallots and garlic in the olive oil in a deep saucepan for 3 min. Add rice and stir for a further 2-3 until the rice is translucent.

2) Pour in the wine and turn up the heat until the wine is absorbed. Gradually add stock 1 ladle at a time, each time waiting for the stock to be absorbed before adding more. After the first ladle of stock stir in the asparagus, after the 2nd ladle add the chicken. After the last ladle of stock has been added stir in lemon juice.

3) The risotto is ready once all the stock has been absorbed and the rice has a slight bite. Stir in parmesan and butter. Leave for 2-3 min before serving.

Asparagus & Ricotta Tart

As part of Handbags recipe challenge I made a delicious Asparagus & Ricotta tart that was far nicer than I was expecting!

Asparagus & Ricotta Tart

1 ready-made pastry base (You can make your own, but I'm crap at pastry)
200ml whole milk
4 spears of asparagus
70g ricotta
2 eggs
mint

1) Preheat oven to 180oc. Beat together eggs and milk. Season with salt & pepper.

2) Pour egg mix into tart base. Arrange spears of asparagus in tart. Dollop over teaspoons of ricotta and sprinkle with mint.

3) bake for 25-30 min until set and slightly golden. Leave to cool for at least 10 min before serving.