Risotto with Asparagus
10 asparagus spears trimmed, cut into 3/4” pieces, cooked & rinsed in cold water
4 cups chicken or vegetable broth
2 t olive oil
1/4 cup finely chopped onions
1 cup uncooked arborio rice
1/2 cup grated Parmesan cheese, divided
salt & ground black pepper to taste
1 T finely chopped chives
DIRECTIONS
While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, 20 to 30 minutes more.
Remove pot from heat and stir in 1/3 cup cheese, asparagus and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately. Serves two as a main dish, 3-4 as a side dish.