Asparagus Risotto Stuffed Chicken Breast

For the Risotto:

4 Tbsp. Butter + Extra
1 Tbsp. Olive Oil
1/2 Tbsp. Garlic, Minced
1/2 C. Onion, Diced
1 Tsp. Rosemary
1 Tsp. Chives, Chopped
1 C. Long Grain Arborio Rice
5 C. Chicken Stock
1/2 C. Asparagus, Chopped
1/2 C. White Wine (I use Sauvingon Blanc)
3 Tbsp. Grated Parmesan Cheese

Heat butter and olive in large pan on medium heat. Add garlic and onion and cook until golden brown. Add rosemary, chives, and rice. Stir and let cook for a few minutes to brown the rice.

 Add in one cup of the chicken stock and let simmer, stirring frequently. Wait until the stock has been absorbed by the rice before adding more stock. Continue to add stock 1/2 C. at a time.


Add asparagus to the risotto after the fourth cup of stock and add the wine after 4 1/2 C. of stock have been put in. Remember to stir frequently. The whole process of absorbing the entire stock and wine will take about 17-25 minutes. Once the fifth cup of stock has been fully added, then add the Parmesan cheese and mix thoroughly. I choose to add a tablespoon or two of extra butter at this point as well.

For the Chicken:
4 Chicken Breasts
Salt
Pepper
2 Tbsp. Grated Parmesan Cheese
Asparagus Risotto

Preheat the oven to 350 degrees. Pat chicken to dry and sprinkle salt and pepper on both sides. At this point, I choose to brown both sides because I enjoy having this exterior on the chicken. This is not necessary if you choose not to. Cover the top of the chicken with Parmesan cheese and stuff the chicken with the risotto. Let cook for 15-20 minutes if browned and 30-40 minutes if cooking raw. If you choose to cook the breast raw, you can add the risotto to the chicken halfway through to prevent it from drying out and getting hard.