1 pound fresh asparagus, cut on bias, 2" long.
5 cups chicken broth
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves finely chopped
1 1/2 cups aborio rice
1 cup dry white wine
sea salt and fresh ground black pepper
3/4 cup Parmesan cheese
Warm the broth in a saucepan over medium heat. In a large saute pan, heat the oil over med-high heat. Saute onion and garlic briefly. Add the aborio rice and cook, stirring constantly, for about 2-3 minutes. Add the wine and cook until the liquid is absorbed. Add the broth, about a 1/2 cup at a time, stirring constantly and waiting until it is absorbed before adding more.
Meanwhile, in a saute pan, heat 2 tablespoons of olive oil. Saute asparagus about 2 minutes until bright green. *When the risotto only has 1/2 to 1 cup of broth left to be stirred in, add the asparagus and let finish cooking in the risotto as you stir in the last of the broth. When the broth is completely absorbed, season to taste with salt and pepper and stir in the Parmesan cheese. Serve immediately.
Next time I may add shrimp as another blogger did to make this into a one dish meal.
*Add shrimp and cook for 1 more minute. (1 pound peeled, deveined raw large shrimp)