ready in 45 min.
Wash the asparagus, peel the lower third of each spear, cut off the ends and cut the spears into bite-sized pieces.
Heat 2 tbsp oil in a frying pan, press the pealed garlic into the pan and sweat briefly. Add the asparagus, sweat briefly, then add a little water and cook very gently until al dente.
Wash the chicken breasts, pat dry and dice. Heat 2 tbsp oil and brown the chicken on all sides. Season with salt and pepper and set aside.
Heat 1 tbsp oil, add the rice and stir until slightly translucent, then add some of the stock and stir until it has been absorbed. Continue in this way, adding more stock when the last addition has been absorbed and stirring occasionally, until the rice is al dente and the risotto is creamy. This will take about 20 minutes.
5 minutes before the end of the cooking time add the chicken and asparagus and continue cooking until done. Finally stir in the butter in small flakes and the grated Parmesan. Season to taste with salt and pepper, stir in the thyme leaves and serve.