Use frozen green peas if you don’t have asparagus

Equipment Needed

Measuring cups and spoons, medium-sized pot, small-sized pot, knife, cutting board and a cheese grater


Dice the onion and chop chicken breast into small chunks.

Chop the asparagus into half inch pieces, ensuring to remove the fibrous ends. 

Place the chicken broth in a small pot and bring to a boil on the stove. Once the stock is boiling, shut off the heat and set the pot aside. 

In a large pot over medium-high heat, add half the garlic butter and the olive oil.

Add the diced onion and a liberal seasoning of salt and pepper. Sauté until the onions are slightly caramelized (approximately 5 to 7 minutes). 

Add the chicken breast chunks and sauté for an additional 5 minutes.

Add the raw rice and sauté till the rice goes translucent and starts making a popping sound. 

Add 25 percent of the hot chicken broth, stirring constantly until all of the stock is absorbed.

Repeat this process three more times, or until you have no more stock to add. 

When all the stock is added, add the chopped asparagus.

Once you have very little liquid left in the pot, shut off the heat, add the garlic butter and shredded cheese. Stir thoroughly one last time and cover with the lid.

Let rest 5 minutes, serve and enjoy!