Chicken and Asparagus Risotto

• 2 tablespoons oil
• 500g chicken thigh fillets, chopped
• 5 1/2 - 6 cups hot chicken stock
• 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 stick celery, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon chopped thyme
• 300g Arborio rice
• 1 bunch asparagus, blanched and cut into 5cm lengths
• 1/2 cup frozen peas, thawed
• 2 cups grated KRAFT Colby Cheese
• pepper, to taste

1. HEAT half the oil in a large saucepan and cook chicken for 6-8 minutes or until cooked through.
2. Remove and keep warm.
3. HEAT remaining oil in the saucepan then saute the onion, celery, garlic and thyme for 2-3 minutes.
4. Add rice and stir to coat in vegetable mixture.
5. Gradually add stock in small amounts, stirring and allowing each amount to be absorbed by the rice before adding more.
6. Continue until rice is almost cooked.
7. STIR in chicken and vegetables and enough stock to finish cooking the rice.
8. Add the cheese and pepper and stir until cheese has melted.
9. Serve immediately

oil, chicken, onion, celery, clove garlic, thyme, arborio rice, lengths, frozen peas, colby cheese, pepper

Taken from www.kraftrecipes.com/recipes/chicken-asparagus-risotto-114499.aspx (may not work)