Prepare your ingredients, cut veggies, divide butter,

Put water and broth into sauce pan and start boil then simmer, we will need it. Keep it warm. Meanwhile..

Get a skillet Melt 1 tb spoon of butter, then cook chicken. Put aside

Melt another spoon of butter cook squash slices about 4 mints keep aside

Melt another spoon of butter and cook onion until shiny

In same skillet melt 1 tbs butter and add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.

Add wine to skillet and boil, scrapping browned bits from bottom of pan, (in this moment I transfer everything into a deep pot,)

Until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes

Adding broth is tricky you just let broth cover rice

Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.

Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken.

Serve with more cheese.