1 pound boneless, skinless chicken breasts, cooked and shredded 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 cup arborio rice 1/2 cup dry white wine (optional) 4 cups chicken broth 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
In a large saucepan, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
2.
Stir in the rice and cook for 1 minute, or until it becomes translucent.
3.
If using, add the white wine and let it simmer until it has evaporated.
4.
Gradually add the chicken broth to the rice, one ladleful at a time, stirring constantly.
Allow the rice to absorb the liquid before adding more.
5.
Continue cooking until the rice is tender but still has a slight bite, about 18-20 minutes.
6.
Add the shredded chicken, asparagus, heavy cream, Parmesan cheese, salt, and pepper.
Stir until well combined.
7.
Cook for an additional 5 minutes, or until the asparagus is tender-crisp.
8.
Remove from heat and let rest for 5 minutes before serving.
Tips:
For a richer flavor, use chicken stock instead of chicken broth.
If you don’t have arborio rice, you can also use Carnaroli or Vialone Nano rice.
You can add other vegetables to this risotto, such as peas, carrots, or mushrooms.
Serve the risotto with a side of crusty bread to soak up the sauce.