Asparagus Risotto Recipe

• 1 Pound asparagus, trimmed, cut into 2-inch lengths
• 1/2 Cup dry white wine
• 1-1/2 Cups arborio rice or medium-grain white rice
• 6 tbsp Butter
• 1/2 Cup chopped onion
• 5 Cups canned low-salt chicken broth
• 3/4 Cup freshly grated Parmesan cheese
• 2 tbsp Olive oil
• Salt and pepper to taste

• Blanch asparagus pieces in a big pot of boiling salted water for about 2 minutes.
• Drain and rinse asparagus under cold water.
• Bring chicken broth to simmer in a saucepan, reduce the heat to low and keep the broth hot.
• Heat olive oil in a heavy large saucepan on medium flame.
• Add chopped onion and fry till translucent, for about 4 minutes.
• Combine rice with it and stir for about 3 minutes.
• Add dry white wine to it and cook till liquid evaporates.
• Continue cooking till rice is tender but still slightly firm in the middle and mixture is creamy.
• Add 1 cup chicken broth at a time and stirring continuously, for about 20 minutes.
• Add blanched asparagus pieces and stir till heated through for about 2 minutes.
• Remove it from the fire.
• Add butter to it and stir till incorporated.
• Stir in grated Parmesan cheese and season risotto with salt and pepper.