Ingredients

• 3 tablespoon unsalted butter
• 3 tablespoon olive oil
• 2 small shallots, chopped
• 3 garlic cloves, minced
• 1 lb (2 cups) Arborio rice (do not rinse)
• 7 cups low-sodium chicken stock
• 7-8 oz goat cheese
• 7-8 oz shredded parmesan cheese
• 1 cup pesto
• 1 lb asparagus, tough ends removed and cut into 1-inch pieces
• Shredded rotisserie chicken (optional) or 2 chicken breasts, split and cut into cubes (optional for Instapot)

Instructions

Stovetop

1. Bring chicken stock to a simmer.
2. Turn oven on to 400°F.
3. Heat butter and olive oil in large heavy bottom pan over medium heat. Add the shallots and cook for about 3 minutes, until tender.
4. Add the garlic and cook for an additional minute.
5. Add rice and stir to coat, cooking for another minute.
6. Add chicken stock that is a cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.W
7. While risotto is cooking and oven is heating, toss asparagus with salt, pepper and olive oil. Roast in oven 8 minutes.
8. Once the rice is tender (20-25 minutes), mix in the goat and parmesan cheeses, pesto, asparagus, and chicken.
9. Taste and if needed add salt and pepper.

Instapot

1. Turn the Instapot to saute on high.
2. Heat butter and olive oil in the Instapot. Add the shallots and chicken (if using) and cook for about 3 minutes, until tender.
3. Add the garlic and cook for an additional minute.
4. Add rice and stir to coat, cooking for another minute.
5. Add chicken stock and asparagus.
6. Pressure cook on high for 5 minutes and let vent naturally for 10.
7. Mix in the goat and parmesan cheeses, pesto, and chicken.
8. Taste and if needed add salt and pepper.