Ingredients

• 1

  cup
  White Arborio Rice suggested substitutions
• 1

  tbsp
  Olive Oil
• 1
  small onion, chopped
• ¹⁄₂

  cups
  white wine
• 4

  cups
  chicken broth
• 1 ¹⁄₂

  cups
  diced cooked chicken
• 8

  oz
  fresh asparagus, cut into 1½ inch pieces
• 3

  tbsp
  basil leaves, finely chopped
• ¹⁄₄

  cups
  freshly grated parmesan cheese
• 2

  tbsp
  freshly grated parmesan cheese for garnish

Instructions

1. Heat the broth to a simmer, add the white wine. Cook the asparagus in the broth for 3 minutes. Remove and set aside
2. Heat sauté pan to medium high and sauté the onions in the olive oil. Remove onions from pan.
3. Add the Lundberg White Arborio Rice and sauté until the grains start to become translucent, stirring continuously.
4. Add 1 cup of the broth to the rice and cook until most of the liquid is absorbed, continuing to stir. Add 1 cup of liquid at a time until all the moisture is absorbed.
5. Add in the asparagus and the onions to heat through. Once the asparagus and onions are heated through, add the cooked chicken.
6. At the last minute, stir in the cheese and basil. Sprinkle the extra cheese on top to garnish. Serve immediately. Enjoy!