Risotto with Asparagus and Chicken

Directions

1. 1
   Wash the asparagus thoroughly under running water.
2. 2
   Cut the woody stems and blanch for 5 minutes without breaking the tips.
3. 3
   Cut the cooked asparagus in half, and set aside half of it. Blend the other half and also set aside.In a large skillet, add the chopped onion and add a little extra virgin olive oil.
4. 4
   Add the pieces of steamed chicken. Cook for a few minutes, making sure to release all the delicious flavor.Next, add the rice and toast for a couple of minutes.
5. 5
   Pour the white wine.Continue cooking the rice for about 20 minutes, adding a little broth at a time.Half-way through cooking, add the blended cream of asparagus.Once the rice is ready, stir in butter to taste and plenty of Parmigiano Reggiano (Parmesan cheese).
6. 6
   Mix well and add salt to taste.
7. 7
   Transfer cooked risotto on a bowl and place half of the cooked asparagus on top for garnish.