Chicken & Asparagus Risotto

I will tell you that ever since I got hooked on the TV show "Hell's Kitchen" and heard Chef Gordon Ramsay berating people for their mushy risotto, it has been a dream of mine to try and make one. I am glad that I tried this recipe that I found on AllRecipes, it was fairly easy and was delicious.

Chicken & Asparagus Risotto
By: Katie
Serves 2

2 Cups Chicken Stock
1 Tbspn Olive Oil or Butter
1 Tbspn Minced Garlic
2 Boneless, Skinless Chicken Breasts, Cubed
2 tsp Olive Oil or Butter
1/2 Large Onion, Minced
1 C Arborio Rice
1/2 C White Wine
8 oz Fresh Asparagus, Finely Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 C Grated Parmesan Cheese
Salt and Pepper to taste

1) Bring Chicken Stock to Boil in a Small Suacepan, then Keep Warm on Low Heat
2) Heat 1 tsp Olive Oil over medium heat in large Saucepan, Stir in Garlic and Cook 30 seconds until Fragrant. Add Cubed Chicken and Continue Cooking Until Firm and Lightly Browned - Set Aside.
3) Heat Remaining 2 tsp Olive Oil in the Saucepan and Cook until Onions are Translucent, About 1 Minute. Stir in the Rice and Cook Until Rice is Opaque, and the Onion begins to Brown
4) Stir in the Wine and Asparagus; Cook Stirring Constantly, Until the Wine Evaporates. Reduce the Heat to Medium and stir in 1/3 of the Hot Chicken Stock. Cook, Stirring Constantly, Until all the Liquid has Absorbed, 8-10 Minutes.
5) Stir in another 1/3 of the Chicken Stock and Continue Cooking Until Absorbed, 8-10 Minutes. Season the Risotto with Basil and Oregano. Pour in the Remaining Stock and Stir until Absorbed, 8-10 Minutes.
6) Season with Salt & Pepper to taste, then Stir in Parmesan Cheese and Chicken