4 cups chicken broth
1 cup Arborio rice
4 T unsalted butter
(4) 6-8 oz boneless, skinless chicken breasts, cut into 1" pieces
salt and pepper
1 onion, chopped finely
4 cloves garlic, minced
1 lb asparagus cut into 1" pieces
1 cup Parmesan cheese
1 T lemon juice
-Combine 3 cups broth, rice and 1 T butter in large glass bowl. Cover and microwave until most of liquid is absorbed (12-14 min.)
-Pat chicken dry with paper towels and season with salt and pepper. Melt 2 T butter in Dutch oven over med heat. Add onion and asparagus and cook until onion is just browned (about 5 min.) Add garlic and cook about 30 sec until fragrant. Add chicken and cook, stirring occasionally, until no longer pink, about 5 min.
-Add parcooked rice and remaining broth to pot and cook, stirring constantly until rice is tender (4-6 min.) Off heat, stir in Parmesan, lemon juice and remaining butter and adjust seasoning if desired.
This dish truly took 30 minutes or less to prepare, and I only dirtied a cutting board, knife, bowl and 1 pot! The best parts were that it was like a gourmet meal last night, and there were enough left-overs for JP and I for lunch today!