Risotto With Asparagus And Porcini Mushrooms

• 1 lb fresh asparagus
• 3 (14 ounce) cans chicken broth
• 1/2 ounce dried porcini mushrooms (or mushrooms of your choice)
• 1/2 cup onion, chopped
• 1 tablespoon olive oil
• 1 cup arborio rice, uncooked
• 1/2 cup dry white wine
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
2. Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
3. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.

fresh asparagus, chicken broth, porcini mushrooms, onion, olive oil, arborio rice, white wine, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/risotto-with-asparagus-and-porcini-mushrooms-469710 (may not work)