250 g (8 oz) lean boneless, skinless chicken thigh, diced
300 g (10 oz) risotto rice
200 ml (7 fl oz) dry white wine
1 litre (1 3/4 pints) hot chicken stock
250 g (8 oz) asparagus stalks, trimmed
2 tablespoons reduced-fat mascarpone cheese
Heat the oil in a large, deep-sided frying pan over a medium- high heat, then add the onion and cook for 4–5 minutes until softened, stirring occasionally. Add the chicken and stir-fry for 2 minutes until browned.
Stir in the rice, then pour in the dry white wine and simmer rapidly, stirring constantly, until the liquid has been absorbed.
Reduce the heat, add a small ladleful of the hot chicken stock and stir constantly at a gentle simmer until the stock has been absorbed. Repeat this process until all the stock has been absorbed and the rice is ‘al dente’ – about 17 minutes.
Stir the mascarpone into the rice, cover the pan with a lid and set aside to rest for 2–3 minutes.
Meanwhile, place the asparagus stalks in a basket steamer and cook for 2–3 minutes until tender.