6 cups chicken broth
1 lb boneless, skinless chicken breasts
3 tablespoons unsalted butter, room temperature
1/2 white onion, diced
3 cloves garlic, minced
2 1/2 cups arborio rice
1 cup dry white wine
1 bunch asparagus, snapped
1 1/2 cups grated Parmesan cheese
salt and pepper to taste
Place the 6 cups of chicken broth in a pot over low heat. The broth needs to be warm when you add it to the risotto.
Place the chicken in a large pot, cover in water, and bring to a boil. Reduce heat and cook 15-20 minutes until cooked through. Remove from the chicken from the water and shred into small pieces. Set aside.
Melt butter in a large pot until melted. Add the onion and garlic and saute until browned, about 5 minutes. Add the rice and cook for about 4 minutes. Pour in the white wine and allow the rice to absorb it. Once absorbed, add 1/2 cup of the warmed chicken broth and allow the rice to absorb it. Repeat with the rest of the chicken broth until the rice is creamy and fluffy.
While pouring in chicken broth, steam the asparagus by placing it in a pot with an inch of water. Place over medium-low heat and cover. Cook until bright green and slightly crunching. Remove from water and set aside.
Add the Parmesan cheese to the rice mixture along with the asparagus and shredded chicken. Stir and serve immediately, salted and peppered.
Source: adapted from Crepes of Wrath