Risotto with Asparagus and Pesto

• 7 cups well-seasoned chicken or vegetable stock
• 2 tablespoons extra-virgin olive oil
• 1/2 cup minced onion
• Salt to taste
• 1 1/2 cups arborio rice
• 1 garlic clove, minced
• 1/2 cup dry white wine such as pinot grigio or sauvignon blanc
• 3/4 pound asparagus, trimmed and cut in 1-inch lengths
• 1/4 to 13 cup pesto, to taste
• 2 to 4 tablespoons Parmesan, to taste

1. Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
2. Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan.
3. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes.
4. Do not brown.
5. Stir in rice and garlic and stir until the grains separate and begin to crackle.
6. Add wine and stir until it is no longer visible in the pan.
7. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
8. The stock should just cover rice and should be bubbling, not too slowly but not too quickly.
9. Cook, stirring often, until it is just about absorbed.
10. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry.
11. You do not have to stir continually, but stir often.
12. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
13. Add another ladleful of stock to the rice.
14. Stir in pesto and additional cheese and remove from heat.
15. Taste and adjust seasoning.
16. Mix should be creamy (add more stock if it isnt).
17. Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.

chicken, extravirgin olive oil, onion, salt, arborio rice, garlic, white wine, pesto, parmesan

Taken from cooking.nytimes.com/recipes/1016793 (may not work)