Creamy White Wine and Chicken Risotto

1.Heat the chicken broth in a saucepan over low heat and keep it warm throughout the cooking process.

2.In a large skillet or wide saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and soft.

3.Add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to avoid burning.

4.Add the orzo pasta to the skillet and toast it for 2 minutes, stirring constantly, until it becomes lightly golden and fragrant.

5.Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed by the orzo, about 2-3 minutes.

6.Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 10 minutes.

7.After 10 minutes, stir in the shredded chicken, sun-dried tomatoes, and asparagus pieces. Continue adding broth and stirring until the orzo is tender but still slightly al dente, about 5-7 more minutes. The total cooking time for the orzo should be around 15-17 minutes.

8.Once the orzo is cooked to your desired tenderness and the mixture is creamy, remove the skillet from heat.

9.Stir in the butter and grated Parmesan cheese until melted and well combined. Season with salt and freshly ground black pepper to taste.

10.Let the risotto rest for 2 minutes to thicken slightly before serving.

11.Serve hot, garnished with chopped fresh parsley.