Risotto with Asparagus

By Margaretmary

Ingredients

• chicken broth about a quarrt
• 1 lb asparagus
• 1/4 cup olive oil
• 1/2 chopped onion
• 11/2 cups short grain rice (Arborio)
• 2-3 Tbs butter
• 1/3 cup dry white wine
• 1 cup grated Parmigiano- Reggiano
• salt and white pepper

Preparation

Step 1

Bring broth to a simmer. Wash asparagus, break off woody ends and reserve. Blanch asparagus spears 1-2 minutes in chicken stock. Remove and cut into 1 inch pieces, separating tips from remainder of stalks. Return the white ends of the stalks to the simmering broth (not to be eaten, just simmered to increase flavor of broth.
In a heavy saucepan, saute onion slowly in the oil to soften slightly, about 3 minutes. Stir in the rice and continue to saute, stirring regularly until the grains have turned translucent, 5-7 minutes. Stir in the warm wine and cook until evaporated. Keep alternating between adding broth and rice until rice is tender. Add butter and cheese stir and serve . Add asparagus stalks and fold. Place tips on top as garnish.