Chicken with Asparagus & Wild Mushroom Risotto

Bring broth & water to boil in large pot. Add asparagus and cook, uncovered, until crisp-tender, 3-4 min. Transfer to large bowl of ice and water to stop cooking, the drain and pat dry. Keep broth at a bare simmer, covered. Heat oil w 1 T butter in heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 min. Add chicken pieces and cook til done, 15 min. Season w salt and pepper, then transfer to a bowl. Cook onion in 2 T butter in saucepan over moderate heat, stirring, until softened, about 3 min. Add rice and cook, stirring, 1 min. Add wine and cook, stirring, until absorbed, 1 min. Ladle in 1 c simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 in. Continue simmering and adding broth, about 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 min. Remove from heat and stir in 1/2 c cheese, remaining T butter, and salt and pepper to taste. Gently stir in asparagus, chicken, and mushrooms, then cover pan and let stand 1 mi. Serve immediately w remaining cheese on the side.

Asparagus 1 lb trimmed and cut into 1/4″ slices
Butter 0.25c unsalted
Cheese, Parmesan 1c finely grated
Chicken 2 lb boneless, cut into pieces
Mushrooms 0.75lb wild, sliced
Olive Oil 1T
Onion 1 small finely chopped
Rice 1.5c Arborio
Stock 5 c chicken
Water 1c
Wine, White 0.5c