Asparagus Risotto

• 3 cups reduced-sodium chicken broth or vegetable broth
• 3 cups water
• 1 tablespoon butter
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup shredded carrot
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine or reduced-sodium chicken broth or vegetable broth
• 1 package (12 oz) uncooked Arborio or other short-grain rice
• 1/4 teaspoon coarse salt (kosher or sea salt)
• 9 ozfrozen organic asparagus cuts, thawed
• 2 tablespoons pine nuts, toasted*
• 2 oz shredded fresh Parmesan cheese (1/2 cup)

1. 1. In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
2. 2. Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook and stir onion, carrot and garlic in butter 2 to 3 minutes or until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
3. 3. When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
4. 4. Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.
5. *To toast pine nuts: in ungreased heavy skillet, cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

chicken broth, water, butter, onion, shredded carrot, garlic, white wine, rice, coarse salt, cuts, pine nuts, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/asparagus-risotto-50125865 (may not work)