Asparagus Risotto

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 saute 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.