Ingredients

• 2 cups chicken stock
• 1 tablespoon olive oil or butter
• 1 tablespoon minced garlic
• 2 , 5 ounce
• 2 teaspoons olive oil or butter
• 0.5 large onion , minced
• 1 cup Carnaroli or Arborio rice
• 0.5 cups white wine
• 8 ounces asparagus , finely chopped
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried basil
• salt and freshly ground black pepper to taste
• 0.5 cups freshly grated Parmesan cheese

Instructions

1. 1 Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
2. 2 Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
3. 3 Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
4. 4 Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
5. 5 Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Nutrition per serving