Asparagus & Chicken Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, then take your chicken out of the fridge and open the packet to let it air

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat, once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, chop your chicken breast strips into large bite-size pieces

Once the onion has started to soften, turn the heat up to high, then add the chopped chicken to the pan and cook for 3 min on each side or until golden

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the chicken is golden, reduce the heat back to medium, then add your arborio rice and chopped garlic to the pan and cook for 1 min, stirring to coat the grains in the oil

Add your Chinese rice wine and cook for 30 secs further

Add the vegetable stock a ladle at a time, stirring continuously for 20 min or until most of the stock is absorbed and the rice is almost cooked

While the rice is cooking, trim your asparagus

Chop the asparagus tips away from the stalks and set them aside

Roughly chop the asparagus stalks

Grate your cheddar cheese

Once the rice is almost cooked, add the asparagus tips to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 5-6 min or until bright green and tender with a bite – these are your roasted asparagus tips

Wash your salad, then pat it dry with kitchen paper

Add the chopped asparagus stalks to the pan and cook for 5 min further until the rice is cooked and the chicken is cooked through (no pink meat!)

Add the juice of half your lemon[s] and the grated cheese and give everything a good mix up until fully combined

Season with a pinch of salt and pepper – this is your asparagus & chicken risotto

Cut the remaining lemon into 1 wedge per person