The secret to a great risotto lies in adding the liquid in stages, and stirring well until all of the liquid has been absorbed. Continue stirring until the risotto is nice and creamy.
4 boneless and skinless chicken breasts, cut into 1-inch cubes
1 yellow onion
1/2 pound crimini mushrooms
4 teaspoons olive oil
1 clove garlic, minced
1 cup Arborio rice
3 cups chicken broth2 cup Parmesan cheese
1 cup fresh asparagus, cut into 1 inch pieces
1 tablespoon chives, chopped
Season chicken pieces with salt and pepper. Dice the onion and thinly slice the mushrooms.
Heat oil in sauté pan over high heat. Add chicken and cook on all sides until golden brown. (Be careful not to burn juices.) Transfer cooked chicken to warm plate. Add onion to pan, and cook until translucent, about 4 minutes. (Add additional oil if needed for the cooking of the onions.)
Add mushrooms, and cook until softened, about 2 minutes. Reduce heat, and stir in rice. Add 1/3 of the broth and cook, stirring constantly, until all of the liquid has been absorbed.
Add another 1/3 of the broth and cook, stirring constantly, until all of the liquid has been absorbed.
Add remaining broth, asparagus and browned chicken; cook, stirring constantly, until the liquid has been absorbed, about another 5 minutes more. The risotto should have a creamy texture after about 25 minutes total cooking time. (Adjust the risotto with additional liquid if it appears dry. Check chicken pieces for correct doneness.)
Add cheese and stir until well-blended. Transfer to a serving dish and top with chives.