Vegetarian Risotto With Fresh Asparagus

• 3 cups vegetable stock
• 2 teaspoons olive oil
• 13 cup onion, diced
• 1 cup arborio rice
• 12 cup parmesan cheese, freshly grated
• 1 dash salt, to taste
• 1 dash fresh ground black pepper, to taste
• 1 cup asparagus, cut into 2-inch lengths

1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot.
3. Add the onion and cook until it turns translucent, about 5 minutes.
4. Add the rice to the onion mixture, stir and turn the heat to low.
5. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
6. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
7. While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes.
8. Drain.
9. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
10. Stir in half of the Parmesan cheese and half of the asparagus.
11. Season with salt and pepper to taste.
12. If the risotto is too thick, add a little more stock until it becomes creamy.
13. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.

vegetable stock, olive oil, onion, arborio rice, parmesan cheese, salt, fresh ground black pepper, lengths

Taken from www.food.com/recipe/vegetarian-risotto-with-fresh-asparagus-343516 (may not work)