Mushroom Asparagus Risotto With Crisped Chicken - cooking recipe

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 4 ounces 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 1 tablespoon butter
2 cups shredded cold cooked chicken
2 tablespoons chopped fresh parsley

Preparation

Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
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.
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.
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.
Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; saute 5 to 7 minutes or until browned and crispy in spots.
Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.