Asparagus And Gorgonzola Risotto

• 2 Tablespoons Olive Oil
• 1 whole White Or Yellow Onion, Diced
• 1 clove Garlic, Minced
• 1-1/2 cup Arborio Rice
• 1 pound Asparagus - Trimmed And Cut Into 1-inch Pieces
• 3 cups Chicken Or Vegetable Stock
• 5 ounces, weight Gorgonzola Cheese
• 1 cup Water
• 1/4 teaspoons Salt, Or To Taste
• 1/4 cups Parmesan Cheese

1. In a large pot on the stove over medium heat, heat the olive oil. Add the onions, and cook for about 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic. Cook for about another 2 minutes.
2. Add the arborio rice, and cook for 2-3 minutes, while stirring. Add the asparagus. Add the stock 1/2 cup at a time, stirring constantly, and waiting until the stock is absorbed into the rice before adding the next half cup.
3. Once all of the stock has been added, stir in the Gorgonzola. Add 1/2 cup of water and cook for another minute or two. The rice should be thoroughly cooked at this point. If it is still slightly hard, add the additional 1/2 cup of water and cook for another 3-5 minutes.
4. Season with salt, if desired. Sprinkle with Parmesan when serving.

olive oil, onion, clove garlic, rice, chicken, gorgonzola cheese, water, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/asparagus-and-gorgonzola-risotto/ (may not work)