Asparagus Risotto

Ingredients:

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 6 cups chicken or vegetable broth
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the broth to a simmer over low heat. Keep it warm while you prepare the risotto.
2. In a separate large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice to the pot and stir to coat it with the oil. Cook for 2 minutes.
5. Add the white wine to the pot and cook, stirring constantly, until the wine is absorbed.
6. Ladle 1 cup of the warm broth into the pot with the rice. Stir until the broth is mostly absorbed. Repeat this process, adding 1 cup of broth at a time, until the rice is cooked and creamy, about 20 minutes.
7. Add the asparagus to the pot and continue stirring until the asparagus is cooked and the risotto is thick and creamy.
8. Remove the pot from the heat and stir in the parmesan cheese. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with additional parmesan cheese, if desired.