TASTY TUESDAY!

SPRING VEG & CHICKEN RISOTTO


(adapted from a Fitness Rx recipe)

1 cup Arborio rice
2 large chicken breasts-chopped
1 tbls olive oil
1 cup asparagus-cut up into thirds
½ cup leek
2 carrots, peeled & chopped
1 cup chopped mushroom (I prefer the swiss brown!)
4 cups liquid stock (I used a mix of chicken & veg)
½ tsp lemon juice
½ C freshly grated parmesan

Bring broth to a simmer in a med saucepan. Do not boil. Keep warm over low heat. Cook asparagus in boiling water for 3 mnutes. Drain, set aside. In a large non-stick skillet add olive oil then leek & carrot. Saute for 5 minutes, stir frequently.
Add rice, cook for 3 minutes, stirring constantly, stir in 1 cup of broth and add chicken. Cook until liquid is absorbed then stir in a half cup of broth and until almost absorbed and continue ½ cup at a time until all absorbed. Takes about ½ an hour. Add asparagus, then stir in cheese and lemon juice.

326 cals, 5.1g fat, 31.9g carbs.