2 chicken breasts, cut into 1 inch cubes
2 14 oz. cans chicken or beef stock
2 1/2 C Arborio rice
3/4 C dry white wine
1 C water
1 bunch asparagus, chopped
1-2 zucchinis, chopped
6 oz. Portobello mushrooms, sliced
3 Tbsp butter
2 Tbsp olive oil
Parmesan, as needed
salt and pepper, to taste
Heat a large skillet or Dutch oven, over high heat, and add olive oil. Season chicken with salt and pepper. When oil is hot, add chicken and brown on all sides. Set aside.
Add chopped asparagus, zucchini, and mushrooms. Cook until just softened. Set aside.
Melt butter in skillet. Add Arborio rice. Stir until rice is toasted and lightly browned. Return veggies and chicken to pan.
Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
2/3 C at a time, add chicken stock, stirring frequently, and replenishing liquids once mixture is dry enough that a spoon leaves a track through the rice.
When chicken stock is completely absorbed, check rice for tenderness.
Risotto should be thick, but still able to spread. You want it al dente, but if too crunchy, add water, a bit at a time. Adding too much will make your risotto gummy.
Garnish with Parmesan cheese.