Asparagus Risotto

Ingredients

• 1 lb asparagus, trimmed, cut into 2-inch lengths
• 5 cups low sodium chicken broth
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 6 tablespoons butter (3/4 stick)
• 3/4 cup parmesan cheese, freshly grated (about 3 ounces)

Directions

1. 1

   Blanch asparagus pieces in large pot of boiling, salted water 2 minutes.

2. 2

   Drain.

3. 3

   Rinse asparagus under cold water.

4. 4

   Drain asparagus well.

5. 5

   Bring chicken broth to simmer in small saucepan.

6. 6

   Reduce heat to low and keep broth hot.

7. 7

   Heat olive oil in heavy large saucepan over medium heat.

8. 8

   Add chopped onion and sauté until translucent, about 4 minutes.

9. 9

   Add rice and stir 3 minutes.

10. 10

    Add dry white wine and cook until liquid evaporates.

11. 11

    Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.

12. 12

    Add blanched asparagus pieces and stir until heated through, about 2 minutes.

13. 13

    Remove from heat.

14. 14

    Add 6 tablespoons butter and stir until incorporated.

15. 15

    Stir in grated Parmesan cheese.

16. 16

    Season risotto to taste with salt and pepper.