Risotto with Smoked Chicken

• 2 cups chicken broth
• 4 cups water
• 2 teaspoons olive oil
• 2 cups arborio (short-grain) rice
• 1/2 cup white wine dry
• 4 each chicken breasts smoked, sliced
• 1 cup tomatoes oven-dried
• 1/4 cup pine nuts
• 1 cup brie cheese cubed
• 1 bunch asparagus tips only, blanched
• 1/4 cup basil chopped

1. Combine the chicken stock and water in a large saucepan.
2. Bring to a boil over h igh heat; reduce heat.
3. Simmer gently to keep warm.
4. Heat the olive oil in a nonreactive medium saucepan.
5. Add the rice.
6. Cook over medium heat for 1 minute, stirring until the rice is coated.
7. Stir in the white wine.
8. Cook until absorbed.
9. Add the warmed chicken broth mixture 1 cup at a time, being sure that all liqui d is absorbed before adding more.
10. Cook over medium heat for 18 minutes or until rice is tender but firm stirring constantly.
11. Add the chicken, tomatoes, pine nuts, Brie cheese, asparagus tips, basil, salt and pepper; mix well.
12. Serve immediately.

chicken broth, water, olive oil, arborio, white wine, chicken breasts smoked, tomatoes, pine nuts, brie cheese, only, basil

Taken from recipeland.com/recipe/v/risotto-smoked-chicken-40330 (may not work)