Risotto with Smoked Chicken

Directions

Combine the chicken stock and water in a large saucepan.

Bring to a boil over h igh heat; reduce heat.

Simmer gently to keep warm.

Heat the olive oil in a nonreactive medium saucepan.

Add the rice.

Cook over medium heat for 1 minute, stirring until the rice is coated.

Stir in the white wine.

Cook until absorbed.

Add the warmed chicken broth mixture 1 cup at a time, being sure that all liqui d is absorbed before adding more.

Cook over medium heat for 18 minutes or until rice is tender but firm stirring constantly.

Add the chicken, tomatoes, pine nuts, Brie cheese, asparagus tips, basil, salt and pepper; mix well.

Serve immediately.