Asparagus Risotto

• 1/2 pound Asparagus
• 1.5 Tbsp butter + 1/2 teaspoon butter
• 1/4 cup chopped white onion or shallots
• 1/2 cup arborio rice
• 1/4 cup dry white wine (or 1/2 Tbsp lemon juice and 1/8 cup of water)
• 1 and 3/4 cup if chicken or veggie stock (can also use some of the Spartacus water for stock)
• 1/4 cup fresh grated Parmesan cheese
• Salt and pepper

1. 1. Cut Asparagus in pieces and broil with 1/8 of water. Cook for 2 min
2. 2. Out them in ice bath to stop the cooking. Drain and set aside.
3. 2. In a saucepan heat 1.5 Tbsp butter on medium heat. Add onion and cook for a few minutes until translucent. Add the rice and cook for 2 more minutes. Stirring until nicely coated.
4. 3. While the shallots are cooking, bring the stock into a simmer in a saucepan.
5. 4. Add the wine, slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorb Ed add 1/2 cup of stock. Continue this process with stirring until the rice is tender but still firm for 15 to 20 minutes. Remove from heat.
6. 5. Gently stir the Parmesan cheese the remaining 1 teaspoon butter and the asparagus. Add salt and pepper to taste. Serve immediately.

butter , white onion, arborio rice, white wine, chicken, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/asparagus-risotto-51616611 (may not work)