Lemon Chicken Risotto

Ingredients:

• 6 spears asparagus 
• 1/2 lb Squash Medley 
• 1 leek 
• 1 1/2 tbsp butter 
• 1 tbsp olive oil
• 1/2 onion
• 2 cloves garlic 
• 1 lb Smoked Chicken 
• 1 1/2 cups arborio risotto rice 
• 3 cups light stock 
• salt and pepper to taste
• 1/2 lemon juice and zest from 1/2 lemon, or more to taste
• 1/2 cup grated parmesan 

Directions:

• Cut the asparagus into small chunks, and slice and halve the leek. Dice the onion and finely dice or crush the garlic.
• Heat 1tbsp of the butter in a pan over a medium heat and add the asparagus and leek. Cook, stirring regularly until softened, around 3-4 mins, add Squash medley of cooked veggies. Lastly add the cooked smoked chicken to the pan, stir until warm then remove from pan and set aside. 

• Add the remaining butter and oil to the pan. Soften onion 2-3 mins, then add garlic, cook another 2-3 mins until onion starting to brown slightly.

• Add the rice and cook briefly to ensure well coated in oil/butter mixture. Mix through about half of the grated lemon zest, some salt and pepper.
• Add the stock a bit at a time (around ½ to 1 cup at a time), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.

• Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the remaining lemon zest, lemon juice and add back the asparagus, zucchini, leeks and chicken.
• Add parmesan and stir well.