Mushroom Asparagus Risotto With Crisped Chicken

Ingredients

• 4 cups chicken broth
• 1 tablespoon butter
• 3/4 cup sweet onion, such as Vidalia, finely diced
• 1 1/3 cups arborio rice
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 4 ounces cremini mushrooms or button mushrooms, thinly sliced
• 1/2 lb fresh asparagus, thinly sliced on the diagonal
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon olive oil or butter
• 2 cups shredded cold cooked chicken
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.

2. 2

   Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.

3. 3

   Continue to slowly add 1/2 cup hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed.

4. 4

   Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.

5. 5

   Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.

6. 6

   Heap risotto into warmed shallow soup bowl or deep plates. Add a “haystack” of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.