Risotto with asparagus

I absolutely love risotto and make it quite often. This is a yummy basic recipe. Just about any vegetable can be substituted for the asparagus (it just happens to be one of my favs). Serve as a side dish or add some chicken/fish/shrimp to the risotto for a main course.

Risotto with asparagus

Serves 6--I use half the recipe and serve it as a main dish for 2 people

1 lb. asparagus, trimmed and cut into 2-inch pieces

7-8 cups chicken stock

1/4 cup extra virgin olive oil

1/2 cup diced yellow onion

3 cups Arborio or Carnaroli rice

1 cup dry white wine, at room temperature

1 tablespoon unsalted butter

1/4 cup freshly grated Parmesan cheese

salt and pepper

1. Parboil the asparagus in salted boiling water until just tender, 1-2 minutes. Set aside.

2. In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

3. In a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

4. Add the simmering stock a ladleful at a time, stiffing frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.

5. When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus and a ladleful of stock. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente, 2-3 minutes longer. Remove from the heat and stir in the butter, cheese and reserved stock. Season to taste with salt and pepper. Serve at once.