Ingredients

Ingredients For the risotto

• olive oil, for frying

• 2 onions, sliced

• 400g/14oz arborio risotto rice

• splash white wine

• 1 litre/1¾ pint hot vegetable stock

• salt and freshly ground black pepper

• 200g/7oz fresh peas, blanched

• 200g/7oz asparagus, blanched

• 400g/14oz baby spinach

• 1 tbsp chopped fresh basil

• 75ml/2½fl oz double cream

For the chicken

• oil, for frying

• salt and freshly ground black pepper

• 4 chicken breasts, skin on

• chicken or vegetable stock, to cover

• parmesan shavings, to serve

Description

A Light And Summery Risotto Recipe That Can Be Rustled Up In No Time.

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