Spring Risotto With Asparagus

• 13 cup onion, finely chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 12 cups arborio rice
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 10 -12 stalks asparagus, cut into 1-inch pieces
• 14 cup dry white wine
• 13 cup imported parmesan cheese, finely shredded
• 1 12 ounces thinly sliced prosciutto or 1 12 ounces ham, cut into thin strips

1. In a large saucepan, cook onion in butter and olive oil over medium heat until tender.
2. Add uncooked rice.
3. Cook and stir about 1 minute.
4. Meanwhile, in another saucepan, bring broth to boiling; add the asparagus; reduce heat and simmer, covered, about 7 minutes or until asparagus is tender.
5. Remove asparagus and set aside.
6. Slowly add 1 cup of hot broth to the rice mixture, stirring constantly.
7. Cook and stir until liquid is absorbed.
8. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed.
9. Repeat with the wine.
10. The rice should be creamy and barely firm; it should take about 30 minutes to get to this point.
11. Stir in the 1/3 cup cheese and remove from heat.
12. Stir in prosciutto and asparagus and serve.

onion, butter, olive oil, arborio rice, chicken broth, stalks, white wine, parmesan cheese, ham

Taken from www.food.com/recipe/spring-risotto-with-asparagus-164930 (may not work)