Creamy Asparagus Risotto

Ingredients

• 1 cup arborio rice
• 4 cups low sodium chicken broth
• 10 stalks asparagus
• 1/2 medium onion
• 1 garlic clove
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1/4 cup parmesan cheese
• 1 tablespoon olive oil

Directions

1. 1

   Chop 7 stalks of asparagus into nice bite sized pieces. Coarsely chop half onion. Crush or press garlic clove.

2. 2

   Take remaining asparagus stalks and steam in microwave. Add one cup of water to asparagus and blend until smooth.

3. 3

   In a dutch oven on the stove top, combine olive oil, garlic, chopped asparagus and onion. Cook on medium heat until ionions are clear.

4. 4

   Add rice and stir.

5. 5

   Stirring constantly, add one cup of broth. Mix until it is totally absorbed by rice. Repeat with second and third

6. 6

   Then add all of aparagus/water mixture. Stir until mostly absorbed and add final cup of broth.

7. 7

   When about half of the broth is absorbed, stir in salt, pepper and cheese. Continue cooking until mixture has reached desired consistency.

8. 8

   Could easily replace chicken broth with vegetable broth for a vegetarian alternative.