Spritz a large pan with a little Frylight and place on a medium heat.
Add the diced Shallots and sliced Asparagus Spears into the pan and sauté for 3 - 4 minutes.
If you are using uncooked chicken breast add this into the pan now and cook through.
Add the Garlic to the pan and allow to cook for a further few minutes. If you find the pan is too dry add a little more Frylight or a few tbsp of the stock.
If you are using left over chicken instead add this now.
Add the rice and 2 TBSP of the stock, stir fry for 2 minutes.
Add 100ml stock and allow to simmer until all of the stock has been absorbed stirring often.
Add another 100ml of stock and repeat the process.
Risotto is a personal taste and there is no real science to it.. so keep adding stock stock and allowing to absorb until you are happy with the taste and texture. You should be left with a creamy non gritty texture.
Add Salt & Pepper to season and the grated cheese. Stir and cook for 1 further minute before serving.
Discard any remaining stock.