Risotto with Chicken and Asparagus

Bring chicken stock to a boil in a small saucepan then keep warm over low heat.

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.

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.

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.

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.