Asparagus Risotto

Directions

1. 1
   1. Cut Asparagus in pieces and broil with 1/8 of water. Cook for 2 min
2. 2
   2. Out them in ice bath to stop the cooking. Drain and set aside.
3. 3
   2. In a saucepan heat 1.5 Tbsp butter on medium heat. Add onion and cook for a few minutes until translucent. Add the rice and cook for 2 more minutes. Stirring until nicely coated.
4. 4
   3. While the shallots are cooking, bring the stock into a simmer in a saucepan.
5. 5
   4. Add the wine, slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorb Ed add 1/2 cup of stock. Continue this process with stirring until the rice is tender but still firm for 15 to 20 minutes. Remove from heat.
6. 6
   5. Gently stir the Parmesan cheese the remaining 1 teaspoon butter and the asparagus. Add salt and pepper to taste. Serve immediately.