Asparagus Risotto With Red Pepper

• 3 cups Chicken Broth
• 12 spears asparagus, cut into 1" pieces
• 1 Red pepper, diced and sauteed in olive oil (can use canned roasted red peppers)
• 1/2 sweet onion, diced small
• 3 mushrooms, cleaned, chopped
• 3/4 cup white wine
• 3/4 cup arborio rice
• 2 Tbl butter
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

1. Heat the chicken broth to a simmer. Blanch the asparagus well, then remove with a slotted spoon. Keep broth at a simmer.
2. Melt 1 Tbl butter over medium heat. Add onion and mushrooms, sautee until limp, 3-4 minutes. Add the rice, continue sautee for another three minutes, stirring regularly. Add wine, stir until nearly evaporated.
3. Add Chicken broth, 1/2 cup at a time, waiting until nearly evaporated with each addition, stirring regularly.
4. Once last of chicken broth is added, cook it down. Add last Tbl butter, Asparagus and sauteed red pepper, and parmesan cheese. Salt and pepper to taste. (I use salted butter, so added no extra salt).

chicken broth, red pepper, sweet onion, mushrooms, white wine, arborio rice, tbl butter, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/asparagus-risotto-with-red-pepper-1239069 (may not work)