Chicken with Wild Mushroom Risotto

INGREDIENTS (Serves 2)

2 chicken breasts, skin on
Tarragon
Salt and pepper
Olive oil
1 onion, finely sliced
1 carrot, finely diced
200g Arborio rice
30g dry wild mushrooms, chopped
30g closed-cup mushrooms, sliced
6 asparagus spears, sliced
Parmesan cheese
Butter
Chicken stock cube

METHOD

Pre-heat the oven on 200°C (180°C Gas Mark 6)
In a frying pan, heat 2 tbsps of oil.
Brown the chicken on medium heat around 2 minutes on each side.
Season and then roast in the oven for 10-12 minutes depending on size.
Slice and serve with the risotto.

Risotto:
For two servings, finely chop a small onion. 
Soak mushrooms in boiling water for 1 hour.
Drain and reserve the liquor to add to the stock.
Measure 1/4 lb. of risotto rice in a measuring jug. Measure twice as much chicken stock as the volume of rice. 
Sweat the onion in 3 tbsp of olive oil for 3 minutes
Add the wild and closed-cup mushrooms
Add the rice next and stir for 1 minute to coat with oil and toast.
Add 1 tsp of tarragon. 
Turn the heat on high. Add a ladleful of boiling stock. Stir until nearly dry. Add the diced asparagus and repeat until all the stock has gone.
The process should take between 10 and 15 minutes depending on rice, heat and speed of stirring.
Add 1 tbsp of butter while still mixing.
The risotto should be ready in around 15 minutes
It will be creamy
Take off the heat once the butter has melted
Add 2 tbsp of grated parmesan.
Add a pinch of freshly ground black pepper