Asparagus Risotto from A Family Eats

Serves 4

Ingredients:

1 cup arborio rice

3/4 cup onion, small diced

1/2 tablespoon minced garlic

1 tablespoon light olive oil

4 cups chicken stock (or combination water, wine and stock)

3/4 cup grated parmesan cheese

salt and pepper

1 bunch asparagus

Directions:

1. Heat olive oil over medium high heat until hot, add onions and saute until translucent.

2. Add garlic and rice and saute until the rice is slightly toasted.

3. Add the liquid 1 cup at a time until the rice is creamy and cooked through.

4. Add the parmesan cheese, salt and pepper until the cheese is melted.

5. Cut the woody ends off the asparagus and cook in boiling salted water for about 3-4 minutes.

6. Cool down the asparagus in ice water.  The asparagus can be cooked and waiting before you start the risotto.

7. Add the asparagus to the risotto until heated and serve immediately.