Heat a large pot over high heat and add the olive oil. When oil is hot, add the cubed chicken, seasoned with salt and pepper, and brown on all sides, 4-5 minutes. Set chicken aside.

Add chopped asparagus, zucchini, and mushrooms and cook until just softened, about 8 minutes. Set vegetables aside.

Melt butter in the pot and add the Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.

Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.

1/2 to 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.

When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little. You want it to be just tender, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.

Serve hot and garnish with Parmesan cheese as a side dish or even as a main dish.