Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Delicious Asparagus & Pea Risotto with Cheesy Topping
This asparagus and pea risotto is creamy, fresh and deeply comforting. Arborio rice is slowly cooked with stock for a silky texture, then finished with sweet peas, tender asparagus and plenty of cheese.
It is perfect for spring dinners and easy entertaining.
Method
15m30m45m
- Heat oil and half the butter in a wide pan.
- Cook onion until soft, then add garlic for 1 minute.
- Add rice and stir for 2 minutes until coated.
- Pour in wine and reduce, if using.
- Add hot stock gradually, stirring frequently until absorbed.
- After 12 minutes add asparagus and peas.
- Continue adding stock until rice is tender with slight bite.
- Stir in remaining butter and parmesan, season, and serve.
Ingredients
- Salt, to taste
- 80 g Parmesan grated
- 1 tbsp Olive Oil
- 320 g Arborio Rice
- 100 ml White Wine optional
- 1 Onion finely diced
- 250 g Asparagus trimmed and chopped
- 1 litre Vegetable Stock hot
- 150 g Frozen Peas
- 2 cloves Garlic minced
- 30 g Butter
Notes
Season to taste and adjust timings slightly depending on your hob/oven.
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