Chicken Risotto with Spring Vegetables

Ingredients

• 4 cups chicken broth
• 1/2 pound fresh asparagus spears
• 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips
• 1/2 teaspoon herbes de Provence
• 1 1/4 teaspoons salt, divided
• 3 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 medium zucchini, thinly sliced into half moons
• 1 medium onion, finely chopped
• 2 1/2 cups uncooked Arborio rice (short-grain)
• 1 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated fontina cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon pepper
• Garnish: Parmesan cheese

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