Chicken, Asparagus and Beetroot Risotto.

Ingredients:

• 100g risotto

• 200g chicken in cubes

• 60g of ground beetroot

• 40g of asparagus

• 80g Cream

• 30g butter

• 5g chopped garlic

• 10g chopped onion

• 20g Parmesan

• 5ml balsamic glaze

• 10g Parsley chopped

• 10g Parmesan flakes for garnishing

• 15ml olive oil

• Salt & Pepper

Directions:

1. In a non-stick frying pan, sauté it olive oil, chicken cubes, asparagus, until onion and garlic and then the risotto, we quench with white wine.

2. Then add the cream, butter, parmesan, parsley, and let it simmer until the sauce thickens.

3. Salt and pepper

4. Add the ground beetroot, mix lightly, garnish with flakes parmesan, balsamic glaze and serve.

Bon appetit.

#Chicken #Asparagus #Beetroot #Risotto