Chicken and Asparagus Risotto for orion117 and <lj site="livejour

[skydark]

You need:

2llbs of chicken breasts
1 bunch of asparagus cut into pieces (about 2 inch)
3 tablespoons of unsalted butter, room temp
1 diced onion
3 minced cloves of garlic
2 and 1/2 cups of arborio rice
1 cup of white wine
6 cups of chicken stock
1 and 1/2 cups of grated parmesan cheese
salt and pepper as you like it

How you do it:

Put the chicken broth in a pot and put it on low and heat it up. It needs to be warm when you put it in the risotto.

Put your chicken in a large pot and just cover it with water. Boil it to a boil, then lower the heat and boil it for 15 to 20 minutes. When it's done, shred it with two forks and salt and pepper it to taste. Set it aside.

Put your onion, butter and garlic in a large pot and saute until it's soften (5 mintues should do it). Add the rice and cook it for about 3 minutes until it starts to get shiny. Pour in the white whine and allow the rice to absorb it. Once the wine is absorbed, add 1/2 cup of the warm chicken stock to the broth to be absorbed. Then you keep doing this. I set a kitchen timer for 20 mintues and did it periodically throughout the entire 20 mintues. You will probably end up with left over broth, but what you are going for is a rice that is creamy and fluffy and al dente, still chewy.

While you are cooking the rice, put the asparagus in a pot with about an inch of water, cover the pot and steam it, probably bout 8 minutes. You still want it green and crunchy. Drain it and set it aside.

When you have the risotto done, add in the parmesean cheese and salt and pepper (I used 1 1/2 teaspoons of salt that I mixed with 1 teaspoon of pepper). Mix it up really well. Now add in your shredded chicken and asparagus and give it another good mix. That's it! It's really good and makes a big pot! Enjoy!