Soak the tomatoes in the cup of hot water for 15 minutes. Remove the tomatoes and reserve the water. Slice the tomatoes into strips.
In a small sauce pan, combine the reserved liquid and chicken stock and heat on low.
Heat a large, deep skillet to medium and add 1 tbsp of the olive oil. When the oil is hot, add the asparagus and mushrooms. Saute until the mushrooms are browned and the asparagus is bright green. Remove and set aside.
Return the pan to medium heat, add the rest of the olive oil. When the oil is hot, add the onion and cook until clear. Add the garlic and cook for one minute.
Add the chicken and saute until halfway done. Add the risotto and saute for one minute.
Stir in the tomatoes, oregano, basil and 1/2 cup of the chicken stock mixture. Stir constantly until the liquid is absorbed.
Add the next 1/2 cup of liquid and repeat the process until all the liquid is gone. Finish the last addition of liquid by adding the wine.
When all the liquid is absorbed and the risotto is soft and tender, add the asparagus and mushroom back to the dish.
Stir in the 1/4 cup Parmesan cheese and add salt and pepper to taste.