Chicken, Asparagus And Gorgonzola Risotto

• 4 cups chicken stock
• 2 tbsp olive oil
• 1 None leek, washed and sliced
• 1 clove garlic, crushed
• 1 1/2 cups Arborio rice
• 1 cup sliced cooked roast chicken
• 1 bunch asparagus, trimmed, cut into 2-inch lengths and blanched
• 4 oz gorgonzola cheese, crumbled
• 1/3 cup grated Parmesan cheese
• None None Arugula leaves, to serve

1. Bring chicken stock and 2 cups water to a boil. Reduce heat to low. Cover and simmer.
2. Heat oil in a large saucepan on medium heat. Saute leek and garlic 1-2 mins until tender. Add rice, cook, stirring, 1 min. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 30 mins or until rice is tender but firm to the bite).
3. Stir in chicken and asparagus and cook 2 mins. Remove from heat. Stir in gorgonzola and Parmesan cheeses until risotto is creamy and cheese has melted. Serve topped with arugula leaves.

chicken stock, olive oil, clove garlic, arborio rice, chicken, blanched, gorgonzola cheese, parmesan cheese, arugula

Taken from recipes-plus.com/api/v2.0/recipes/23068 (may not work)