Roasted Chicken, Asparagus And Roquefort Risotto

• 7-8 cups canned chicken stock
• (2 32oz boxes)
• 3 cups Arborio rice
• 3 Tablespoons olive oil
• 1/2 cup chopped onion
• 4 cloves minced garlic
• 1 cup dry wine at room temp.
• (pinot grigio)
• 1 pound asparagus trimmed of
• woody bottom part and cut
• into 2 inch pieces
• 2 cups Roasted chicken cut into
• bit-sized pieces
• 1 Tablespoon unsalted butter
• 1/2 cup crumbled Roquefort
• cheese
• 1/4 cup grated parmesan cheese
• plus extra for garnish
• chopped parsely for garnish
• salt and pepper to taste

1. In a medium sauce pan over medium heat, bring stock to a simmer. Make sure to reserve 1/4 cup of heated stock for the end.
2. Parboil trimmed asparagus in salted water for about 1-2 minutes until tender, then plunge in ice water to stop cooking. Drain and set aside.
3. You can also quick steam in a microwave steamer for about 2 minutes.
4. In a large heavy sauce pan over medium heat saute onion and garlic in oil until softened, about 3-4 minutes. Add rice. Stir until well coated with oil, onion and garlic (about 3 minutes).
5. Add wine and stir until wine is almost completely absorbed.
6. Start adding stock one ladleful at a time. Wait until stock is almost absorbed before adding another ladleful. Continue stirring rice until it has a creamy consistency and rice is almost tender (al dente), about 20 minutes.
7. Add chicken and asparagus and another ladle of stock. Cook about 2-3 more minutes. Remove from heat. Add butter, cheeses and reserved stock. Salt and pepper to taste.
8. Garnish with parsley and parmesan cheese.
9. Serve immediately.

chicken, arborio rice, olive oil, onion, garlic, dry wine, trimmed of, chicken, unsalted butter, cheese, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-asparagus-and-roquefort-risotto-1200648 (may not work)