Risotto with Chicken and Asparagus

2 cups chicken stock

1 tablespoon olive oil or butter

1 tablespoon minced garlic

2 (5 ounce) skinless, boneless chicken breast halves - cubed

2 teaspoons olive oil or butter

½ large onion, minced

1 cup Carnaroli or Arborio rice

½ cup white wine

8 ounces asparagus, finely chopped

½ teaspoon dried oregano

½ teaspoon dried basil

salt and freshly ground black pepper to taste

½ cup freshly grated Parmesan cheese

Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.

Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.

Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.