2 oz. raw chicken breast sliced
1/4 C. Arborio Rice
1-1/2 cup raw mushrooms, chopped
1/8 cup shallot or onion
Splash white wine
Splash lemon juice
Low-sodium chicken broth
1 cup asparagus
Fresh parsley

Panfry chicken and mushrooms in a little stock then remove from pan. Panfry shallot/onion in stock. Add rice & cook 2 minutes stirring occasionally. Add dash or two of wine and stir until absorbed. Add dash or two of lemon juice and stir until absorbed. Add chicken stock a little at a time, stirring until absorbed before each new addition, about every 5 minutes. Continue until rice is tender, about 25-30 minutes. Stir in chicken, mushrooms, asparagus, & parsley. Season to taste with pepper and favorite Mrs. Dash blend.