Chicken Risotto with Spring Vegetables

Ingredients

• 4 cups chicken broth
• 1/2 lb fresh asparagus
• 3/4 lb boneless skinless chicken breasts, cut into 1 in strips
• 1/2 tsp Herbes de Provence
• 1 1/4 tsp salt, divided
• 3 tbl butter, divided
• 2 tbl olive oil, divided
• 2 zucchini, sliced into thin half moons
• 1 medium onion, finely chopped
• 2 1/2 c Arborio rice
• 1 c dry white wine
• 1 c grated Parmesan cheese
• 1/2 freshly grated Fontina cheese
• 1/4 c chopped fresh parsley
• 1/4 tsp black pepper

Directions

1. Bring chicken broth and 4 c water to a simmer in a large saucepan over low heat. Snap off and discard asparagus stems. Cut asparagus into 2 in pieces.
2. Sprinkle chicken with herbes de Provence and 3/4 tsp salt
3. Melt 2 tbl butter with 1 tbl olive oil in a Dutch oven over medium-high heat; add chicken and sautee 5-6 min until done. Remove chicken.
4. Melt remaining 1 tbl butter in Dutch oven; add zucchini, onion, and asparagus and sautee 3 mins until done. Remove vegetables.
5. Sautee rice in 1 tbl olive oil over medium-high heat 1 min. Reduce heat to medium. Add wine and 1/2 tsp salt and cook, stirring often, until liquid is absorbed. Add 1 c hot broth mixture. Cook, stirring often. Repeat, adding 1 c at a time (About 30 minutes total time)
6. Stir in grated cheeses, chicken, vegetables, parsley, and pepper. Serve immediately.