Asparagus Risotto

By michele080478

Ingredients

• 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
• 5 cups chicken broth
• 2 tbsp olive oil
• 1 onion
• 4 garlic cloves finely chopped
• 1 1/2 cups of risotto
• 1 cup dry white wine
• Sea salt & fresh pepper to taste
• 3/4 cup grated Parmesan cheese

Preparation

Step 1

Heat broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, heat oil in large saucepan over medium heat; cook onion & garlic add risotto (Arborio rice) and cook stirring constantly for about 2-3 minutes. Add wine and cook until liquid is absorbed. Add the broth, about ½ cup at a time stirring occasionally and waiting until it is absorbed before adding more. Meanwhile in a sauté pan heat 2 tbsp of olive oil sauté the asparagus until bright green once broth is absorbed add asparagus season with salt pepper and cheese.