Prep 15minute(s)
Ready In 50minute(s)
Serves 4
Ingredients
- 2 Tbsp olive oil
- 1 brown onion, finely sliced
- 2 cups arborio rice
- 4 cups salt-reduced chicken stock
- 650g chicken tenderloins (12)
- 1 bunch asparagus, trimmed, cut into thirds
- 150g PHILADELPHIA Spreadable Chive & Onion Cream Cheese
Instructions
- Preheat oven to 180°C. Heat 1and a half tablespoons of the oil in a deep ovenproof casserole dish over a medium heat. Add the onion and cook for 3 minutes or until soft. Add rice and stir until coated with onion mixture. Pour the stock over rice and bring to the boil. Cover, then put the casserole in the oven. Bake for 25-30 minutes or until the rice is tender and almost all of the liquid has evaporated.
- Heat remaining oil in a non-stick frying pan over a medium heat. When hot, add half the chicken and cook for 3-4 minutes on each side or until the chicken is golden and cooked through. Transfer to a plate and cover to keep warm. Cook the remaining chicken and transfer to the plate. Add the asparagus to the frying pan and cook for 1-2 minutes or until tender.
- Stir asparagus and half the PHILLY into the cooked risotto. Spoon the risotto onto 4 serving plates. Top each risotto serving with 3 chicken tenderloins and a dollop of remaining PHILLY. Serve.
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