Cut the chicken into 1-inch bite-sized pieces and combine with the marinade in a bowl, stirring to coat evenly. Let sit for 15 minutes to develop flavor. Heat a large pot or Dutch oven over medium-high heat and cook the marinated chicken until golden and cooked through, about 8-10 minutes, stirring occasionally. Remove the cooked chicken to a plate and set aside. This step allows the marinade flavors to infuse the chicken while freeing up your pot for the risotto base.

While the chicken cooks, trim the asparagus and cut into 2-inch tilted segments, then blanch in salted boiling water for 4-5 minutes until tender-crisp. Transfer to an ice bath to stop cooking and preserve the bright green color, then drain and set aside. Mince the garlic and dice the onion into small, even pieces so they cook at the same rate.

In the same pot used for the chicken (don't wash it—those browned bits add flavor), melt 2 tablespoons butter over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the Arborio rice and stir constantly for about 1 minute to lightly toast the grains, which helps them hold their shape during cooking and creates a slight nutty flavor.

Pour in the white wine and stir constantly until the liquid is almost completely absorbed by the rice, about 2-3 minutes. This step dissolves the flavorful browned bits stuck to the pot and begins the creamy cooking process. Add the lemon juice and stir briefly to combine.

Reduce heat to medium and begin adding the warm chicken broth one ladle or about 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, which should take about 3-4 minutes per ladle. Continue this process for 15-20 minutes total until the rice is creamy and tender but still holds a slight firmness (al dente) in the center. I like to taste a grain of rice about halfway through to check the texture and adjust timing if needed—undercooked rice is grainy, but overcooked rice loses its character.

Remove the pot from heat and stir in the remaining 3 tablespoons of butter, the Parmesan cheese, and the cooked chicken from Step 1. Gently fold in the blanched asparagus from Step 2, being careful not to break the delicate spears. Season with salt and pepper to taste. Divide among serving bowls and garnish with fresh parsley. For the creamiest, most luxurious texture, I always finish with a pat of cold butter stirred in off heat—this technique, called monter au beurre, creates an incredible silky mouthfeel.