Chicken Risotto with Spring Vegetables

Name: Chicken Risotto with Spring Vegetables
Ingredients: 4 cups chicken broth; 1/2 pound fresh asparagus spears; 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips; 1/2 teaspoon herbes de Provence; 1 1/4 teaspoons salt, divided; 3 tablespoons butter, divided; 2 tablespoons olive oil, divided; 2 medium zucchini, thinly sliced into half moons; 1 medium onion, finely chopped; 2 1/2 cups uncooked Arborio rice (short-grain); 1 cup dry white wine; 1 cup freshly grated Parmesan cheese; 1/2 cup freshly grated fontina cheese; 1/4 cup chopped fresh parsley; 1/2 teaspoon pepper; Garnish: Parmesan cheese

Chicken Risotto with Spring Vegetables was pinched from <a href="http://www.myrecipes.com/recipe/chicken-risotto-spring-vegetables" target="_blank">www.myrecipes.com.</a>

"Make a main dish meal of rice by adding chicken, asparagus, zucchini, herbs and cheese to a a creamy risotto...."

INGREDIENTS

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4 cups chicken broth

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1/2 pound fresh asparagus spears

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3/4 pound skinned and boned chicken breasts, cut into 1-inch strips

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1/2 teaspoon herbes de Provence

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1 1/4 teaspoons salt, divided

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3 tablespoons butter, divided

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2 tablespoons olive oil, divided

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2 medium zucchini, thinly sliced into half moons

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1 medium onion, finely chopped

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2 1/2 cups uncooked Arborio rice (short-grain)

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1 cup dry white wine

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1 cup freshly grated Parmesan cheese

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1/2 cup freshly grated fontina cheese

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1/4 cup chopped fresh parsley

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1/2 teaspoon pepper

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Garnish: Parmesan cheese

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