1 pound asparagus cut on bias 2" long
1 onion finely chopped
4 garlic cloves finely chopped
5 cups chicken broth
2 tablespoons extra virgin olive oil
1 1/4 cup Aborio rice
1 cup dry white wine
1/4 cup freshly grated parmesan cheese
Warm broth over low heat
Sautee onion and garlic in a little butter
Add rice and stir for 2 - 3 minutes
Add wine and cook until it is absorbed
Add broth about 1/2 cup at a time stirring occasionally waiting until it is absorbed until adding more
Meanwhile, sautee asparagus in the olive oil until it is bright green & tender--wbout 3 -4- minutes.
Once broth is completely absorbed in risotto, add the asparagus, season with salt and pepper, and stir in parmesan.