ROASTED CHICKEN, ASPARAGUS AND ROQUEFORT RISOTTO

ROASTED CHICKEN, ASPARAGUS AND ROQUEFORT RISOTTO image

Yield Makes 6 servings

Number Of Ingredients 20

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

Steps:

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. 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. You can also quick steam in a microwave steamer for about 2 minutes. 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). Add wine and stir until wine is almost completely absorbed. 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. 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. Garnish with parsley and parmesan cheese. Serve immediately.