Chicken And Asparagus Risotto - cooking recipe

Ingredients

3 cups chicken stock
1 tbsp olive oil
10 oz boneless skinless chicken breasts, coarsely chopped
1 None onion, finely chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
1 cup frozen peas
2 tsp finely grated lemon peel
2 tbsp finely chopped fresh mint
6 oz asparagus, trimmed and coarsely chopped

Preparation

Bring stock and 2 cups water to a boil in medium saucepan. Reduce heat to low; simmer, covered.
Meanwhile, heat half the oil in large saucepan on medium-high heat. Cook chicken, in batches, until browned. Remove from pan.
Heat remaining oil in same pan. Cook onion and garlic, stirring, until onion softens. Add rice; stir to coat rice in onion mixture. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Add peas and lemon peel to pan; stir until heated through. Add chicken and asparagus; season to taste. Stir until chicken is heated through and asparagus is tender. Serve sprinkled with mint.