Quick & Easy Chicken and Asparagus Risotto

Start by heating 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chicken breasts, season with some salt and pepper, and cook until it's golden and no longer pink in the center. Remember, the size and thickness of your chicken pieces will affect your cooking time. Remove the chicken from the pan and set it aside.

In the same pan, add another tablespoon of olive oil. Put in the chopped onion and garlic. Cook until they are soft and fragrant. A tip: add a pinch of salt to the onions, it helps to sweat them without burning.

Toss in the Arborio rice and stir well, ensuring it's coated in the oil. Cook for 1-2 minutes until the edges of the rice grains become translucent. This process is important as it helps to toast the rice, developing its unique flavor.

Pour in the dry white wine and stir until it is fully absorbed by the rice. When choosing your wine, remember, never cook with a wine you wouldn't drink.

Now, gradually add the chicken broth one cup at a time, stirring continuously until the liquid is absorbed before adding the next cup. This constant stirring releases the rice's starch, which gives risotto its creamy texture.

When the rice is cooked and all the broth absorbed, stir in the cooked chicken, asparagus, and parmesan cheese. Cook for another 3-4 minutes until the asparagus is tender and the cheese melts.

Season with additional salt and pepper if required. Serve the risotto while it's warm. Enjoy its creamy texture and the partnership between the chicken and asparagus that brings out a delightful taste.