Asparagus Risotto With Chervil

• 14 ounces asparagus
• 1 tub Knorr(R) Homestyle Stock - Chicken
• 4 cups hot water
• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1-1/2 cups arborio rice
• 1/4 cup dry white wine
• 1-1/2 to 3 tablespoons grated Parmesan cheese
• 1/4 cup Shedd's Spread Country Crock(R) Spreadable Butter With Canola Oil
• 6 sprigs fresh chervil OR fresh parsley

1. Remove tips from asparagus, peel and cut stems into 1/4-inch thick slices; set both aside. Stir Knorr(R) Homestyle Stock - Chicken into hot water; set aside and keep warm.
2. Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
3. Pour in just enough Stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
4. Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley

asparagus, chicken, water, olive oil, onion, arborio rice, white wine, parmesan cheese, country, chervil

Taken from www.myrecipes.com/recipe/asparagus-risotto-with-chervil (may not work)