Lemon Chicken-Mushroom Risotto - cooking recipe

Ingredients

6 oz. onion
8 oz. asparagus or snow peas
8 oz. mushrooms
8 oz. chicken breast
1 c. Aborio rice
1 lemon
2 c. chicken stock
salt, pepper and cilantro to taste

Preparation

Cut chicken, mushrooms, onion and snow peas to same size.
Fry onion until brown.
Add rice.
Add chicken, grated lemon rind (brown).
Add 7/8 ounces stock; bring to boil.
Cook for 10 minutes.
Add veggies and rest of stock.
Cover and simmer for 10 minutes.