Chicken and Green Asparagus Risotto

Instructions

1. Boil the chicken in water, along with a medium onion, 1 bay leaf, 1 clove of garlic, and black pepper. Bring to a simmer for 30 to 40 minutes.
2. Drain the chicken and its contents through a sieve and keep the stock for later on.
3. Separate the breast, legs, and wings from the chicken. Dice the chicken breasts.
4. Trim and fix up the asparagus.
5. Place a pan on the stove and let it heat up. Add the rice, and stir until the rice becomes crispy without burning.
6. To the pan, add olive oil, 1 shallot, 1 bay leaf, and garlic. Cook for 2 to 3 minutes, until ingredients are golden.
7. Add white wine or sparkling wine, and let the rice soak up the wine.
8. Add your chicken broth little by little, and then put the chicken and asparagus into the pan as well.
9. From this moment on, it is very important to keep a close eye on the dish. Stir constantly. Cook for 12 minutes and season with salt, pepper, and (optional) Worcestershire sauce.
10. After 2 additional minutes, add the butter and freshly grated parmesan cheese to make the risotto cream and juicy.
11. Top with parsley before serving.