This time of year is awkward in relation to Sunday Lunch, too warm for a full in traditional Roast, too cool for a BBQ – Herby Roasted Chicken with Asparagus Risotto looked like a good compromise 😍
I bought an Aldi Herbed Chicken which will get roasted in a hot oven (180)
for an hour or so
then the meat stripped to feed us today and to make a delicious butter chicken curry for another day 😇 I love to cook once, eat twice.
The Chicken can be resting whilst I make the Risotto, in the Thermomix it takes less than half an hour from scratch.
The Asparagus is broken into 2 by ‘snapping’ it the tender tip from the more woody base – the bases form the base for the Risotto.
Peel and half a medium onion and a fat clove of garlic and the ends of the Asparagus, throw into the Thermomix
whizz on speed 4 for 10 seconds and scrape down. Add fresh thyme, if using, the grated rind of a lemon, 25g butter and a glug of olive oil and cook at heat 100, speed 1 for 3 minutes.
Add 300g of Risotto rice, I am using Arborio mix on speed Stir for 30 seconds, till the rice is coated in the butter, then add 100ml white wine (I used Vermouth) and cook at heat 100, reverse speed 1 for 2 minutes.
At this point, put the whisk blade into the Thermomix, add 500ml of Veg stock and cook at reverse speed 1, heat 100 for 10 minutes. Add the Asparagus tips and cook for a further 5 minutes on reverse.
At this point I am also adding the last of our wild garlic growing in the garden 😇
Add 25g of grated Parmesan and 25g butter and stir on reverse speed 1 till thick and creamy.
In a frying pan, add a knob of butter, salt, pepper and fry off the remaining Asparagus tips till just cooked.
To serve I am starting with the Risotto, taking a sliced Roasted Chicken breast, and pan fried Asparagus tips. A squeeze of lemon juice and serve.
Simple and gorgeous x Enough Risotto for lunches tomorrow too 👍