Risotto Romano with Chicken and Asparagus

Ingredients

• 7 to 8 cups Kitchen Basics chicken stock
• 4 tablespoons mild olive oil, divided
• 4 tablespoons butter, divided
• Lawry's coarse garlic salt with parsley added
• 1 cup fresh chicken breast, diced small
• 1 cup asparagus, chopped 1/2-inch, not including hard ends
• 1/2 cup red bell pepper, cut julienne small
• 1 cup sliced mushrooms
• 2 cloves garlic, chopped fine
• 1/4 teaspoon hot pepper flakes
• Salt
• Pepper
• 1 1/2 cups Arborio rice
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream, optional
• 2 tablespoons green onion , finely chopped