Chicken, Asparagus And Brie Risotto - cooking recipe

Ingredients

1 tbsp oil
1 None onion, finely chopped
1 1/2 cups arborio rice
6 cups chicken stock, heated
1 small rotisserie chicken, skin removed and flesh shredded
1 bunch asparagus, chopped
4 oz Brie cheese, chopped
1/2 cup shredded Parmesan cheese
2 tbsp thyme leaves

Preparation

Heat oil in a large skillet on medium heat. Saute onion for 1-2 mins, until onion has softened. Add rice and cook for 2 mins, stirring to coat with oil.
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 30 mins or until rice is tender but firm to the bite).
Add chicken and asparagus, and cook for another 2 mins. Remove from heat. Stir in Brie and Parmesan cheeses until risotto is creamy and cheese has melted. Stir in thyme and season to taste.