Chicken and Asparagus Risotto

From the Williams-Sonoma Pasta Cookbook

Ingredients:

Grated zest from 2 lemons

1 lb. Asparagus, cut into 1 ½ inch pieces
5 ½ cups Chicken Stock
4 tablespoons olive oil

1 whole chicken breast, skinned and boned, cubed

1 onion, chopped
2 ½ cups Arborio or medium-grain rice
2 cups dry white wine
1 cup freshly grated Parmesan cheese
½ cup finely chopped fresh flat-leaf (Italian) parsley

Optional Garnish:

Fresh flat-leaf (Italian) parsley sprigs

Strips of zest from 1 lemon

1. In a small saucepan of boiling water, blanch the grated zest for 30 seconds. Drain. Repeat, using fresh water.

2. In a large saucepan of boiling salted water, cook the asparagus until just tender-crisp, about 5 minutes. Drain.

3. In a small saucepan over high heat, bring the Chicken Stock to a simmer. Reduce the heat to low and keep hot.

4. In a large saucepan over medium-low heat, heat 2 tablespoons of the olive oil and saute the chicken, stirring frequently, until it is just opaque throughout, about 3 minutes. Using a slotted spoon, transfer the chicken to a plate.

5. In the same saucepan over medium-low heat, heat the remaining 2 tablespoons olive oil and saute the onion stirring frequently, until it is translucent, about 8 minutes.

6. To the onion, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add ¾ cup of the stock, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid ¾ cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid about ½ cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer.

7. Add the chicken, asparagus, half of the lemon zest, the Parmesan cheese, and chopped parsley.

Garnish with the chopped parsley, parsley sprigs, and strips of lemon zest.

Serves 6.