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
Bring water and broth to a simmer in a 2 qt. saucepan over medium heat. Reduce heat to low and keep warm.
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)