Ingredients

1 1/2 cups SunRice Arborio Rice
600g chicken breast, cut into strips or cubes
2 bunches asparagus spears, cut into 2 cm lengths
1 litre chicken stock
3 tblspn butter
2 tblspn olive oil
1 1/2 cups mushrooms
1/2 cup dry white wine
120g grilled bacon, finely chopped
3 tblsn freshly grated parmesan cheese

Instructions

• Season chicken pieces with salt & pepper and cook in small amount of oil and butter until golden. Set aside.
• Cook asparagus in boiling salted water until it's firm but tender. Place asparagus in a bowl of iced water to set the colour.
• Bring stock to boil, then turn down to a low simmer.
• In a large saucepan, add remaining oil and butter and cook the mushrooms until tender. Add the rice and continue cooking, stirring for 2 minutes. Add the wine and simmer until absorbed. Add 1 cup of hot stock and stir.
• When stock has reduced, gradually add remaining liquid until the rice is tender and most of the liquid is absorbed. Add drained asparagus and chicken and stir until heated through, about 3 minutes.
• Remove from heat. Stir in bacon and parmesan.