Asparagus Risotto
CATEGORY: Side Dish - Vegetable
Love this risotto, adding asparagus makes it even BETTER!!
PREP TIME:  15 min.
COOK TIME: 40 min.
3 c Water
2 c Chicken broth
3 T Butter divided
1 lb Fresh asparagus spears, diagonally sliced into 1" pieces
1 c Chopped onion
1 c Uncooked Arborio Rice
1/3 c Dry white wine
1/2 c Heavy cream
1/4 c Grated parmesan cheese
1/2 t Salt
1/4 t Ground white pepper
  1. Bring water and broth to a simmer in a 2 qt. saucepan over medium heat.  Reduce heat to low and keep warm. 
  2. Melt 2 T of butter in a large fry pan over medium heat, add asparagus and cook until tender crisp.  Remove asparagus, set aside.  In the same pan add the remaining 1 T butter and saute onion until soft.  Add rice and stir 2-3 minutes until golden.  Add wine, stir until absorbed.  Increase heat to medium-high, stir in 1 c water-broth mixture.  Cook uncovered, stirring frequently, until liquid is absorbed.  Continue stirring, adding 1 c of water broth mixture at a time, making sure liquid is absorbed each time.  Cook until rice is tender and mixture has a smooth consistency.  (25-30 minutes)
  3. Stir in asparagus, cream, cheese, salt