• Make Baja Citrus Marinade according to package directions.
• Cover pieces of chicken in 1/2 of marinade. Let sit for at least 15 minutes. Reserve other 1/2 of marinade for end of recipe.

Instant Pot Instructions

• Turn Instant Pot on saute mode. Transfer chicken with the marinade to instant pot and cook and chicken is cooked through. Set chicken aside.
• Leaving pot on saute mode, melt 2 tablespoons of butter. Once melted, add diced onion and cook until translucent, about 5 minutes.
• Once onion is cooked, add wine. Stir and allow to cook until most of the wine has evaporated and the alcohol smell is gone.
• Add rice, broth, lemon juice, and salt & pepper to taste.
• Select manual and cook on high pressure for 6 minutes. Once cooking is complete, use a quick release.
• While rice is cooking, start asparagus. Bring large pot of water to boil. Add asparagus and simmer until just tender, about 4-5 minutes. Transfer asparagus to an ice bath to stop cooking. Drain the asparagus. Cut asparagus into 1 inch pieces.
• Once cooking has completed and you have quick released, stir risotto. If it is still soupy, put pot on saute mode and stir and until liquid is absorbed.
• Stir in remaining 2 tablespoons of butter, remaining marinade, parmesan cheese and parsley. Once combined stir in chicken with juices and asparagus.

Stove Top Instructions

• To cook asparagus, bring large pot of water to boil. Add asparagus and simmer until just tender, about 4-5 minutes. Transfer asparagus to an ice bath to stop cooking. Drain the asparagus. Cut asparagus into 1 inch pieces.
• To cook chicken, heat large skillet over medium heat. Place marinaded chicken into skillet, stirring constantly until cooked through. Once cooked, remove and set aside.
• Place 2 tbsp butter into skillet and stir until melted. Add onion and stir until often is softened, about 5 minutes. Add arborio rice and cook for 1 minute, stirring constantly.
• Add white wine and cook, stirring constantly, until most of the wine has evaporated and the smell of alcohol is gone. 
• Stir in 1/2 cup of broth mixture at a time, stirring constantly until the liquid is absorbed. Continue adding broth 1/2 cup at a time until the rice is creamy and al dente consistency (do not overcook). This will take about 15-20 minutes, and you may not need all of the broth. 
• Stir in remaining 2 tablespoons of butter, remaining marinade, parmesan cheese and parsley. Once combined stir in chicken with juices and asparagus.