Lemon Asparagus Risotto With Saucy Chicken

• 1 Tbsp. extra virgin olive oil
• 1 small onion, minced
• 2 cups arborio rice
• 5-6 cups chicken stock (preferably homemade)
• 1 lb fresh asparagus, in 1 inch sections
• black pepper to taste
• juice of 1 lemon
• 1/4 cup freshly grated Parmesan cheese
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 6 chicken thighs, trimmed and cut into 1 inch chunks
• 1/2 cup chopped fresh parsley
• juice of 1 lemon
• salt to taste

1. Place chicken stock in a saucepan over medium heat. Heat i Tbsp. olive oil in large saute pan over medium heat. Add onion, saute until translucent. Add rice, stir until rice is coated with oil.
2. Add enough warm chicken stock to cover. Add asparagus. Continuously stirring, allow chicken stock to cook down, adding more at about 1/2 a cup at a time for about 20 minutes or until rice is done. Remove from heat, add juice of one lemon, Parmesan cheese and black pepper to taste. Keep warm over very low heat. In a new saute pan, heat 1 Tbsp. olive oil and butter over medium-high heat. Add chicken, saute until chicken is golden brown and no longer pink in the middle. Add parsley, lemon juice and salt to taste, cook and stir 1 minute longer. Serve about 1 cup of risotto topped with the chicken.

extra virgin olive oil, onion, arborio rice, chicken, fresh asparagus, black pepper, lemon, freshly grated parmesan cheese, extra virgin olive oil, butter, chicken, parsley, lemon, salt

Taken from www.epicurious.com/recipes/member/views/lemon-asparagus-risotto-with-saucy-chicken-1200168 (may not work)