Risotto With Asparagus

Here is a recipe for asparagus risotto:

Ingredients:

• 2 tablespoons butter

• 1 small onion, finely diced

• 1 cup arborio rice

• 1/2 cup white wine

• 4 cups chicken or vegetable broth

• 1 pound asparagus, trimmed and cut into 1-inch pieces

• 1/2 cup grated parmesan cheese

• Salt and black pepper, to taste

Instructions:

1. Heat the butter in a large saucepan over medium heat. Add the onion and cook until it is translucent, about 5 minutes.

2. Add the rice and cook, stirring constantly, until it is evenly coated with the butter and slightly toasted, about 2 minutes.

3. Add the white wine and cook, stirring, until it is absorbed by the rice.

4. Add the broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process should take about 20-25 minutes.

5. When the rice is almost cooked through, add the asparagus and continue cooking until the rice is tender and the asparagus is crisp-tender, about 5 more minutes.

6. Remove the saucepan from the heat and stir in the parmesan cheese. Season with salt and black pepper to taste.

7. Serve the risotto hot, garnished with additional parmesan cheese if desired. Enjoy!

Note: You can also add other vegetables to this risotto, such as peas, bell peppers, or mushrooms. You can also use a different type of cheese, such as gorgonzola or pecorino, in place of the parmesan. Experiment to find your perfect combination!