Risotto With Asparagus

• 1 pound fresh asparagus
• 2 shallots, minced
• 1 red pepper, seeded and chopped
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 2 cups raw Italian arborio rice
• 1 to 1 1/2 quarts hot chicken stock
• Coarse salt and freshly ground pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped chives

1. Trim the asparagus and steam until al dente.
2. Cool and cut into three-quarter-inch pieces.
3. In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent.
4. Add the rice and cook, stirring, so that it is thoroughly coated.
5. Add the asparagus, saute for a minute.
6. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
7. Add salt and pepper to taste and half a cup of broth.
8. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked.
9. It is done when it is al dente.
10. Stir in the cheese, correct seasoning, sprinkle with chives and serve.

fresh asparagus, shallots, red pepper, unsalted butter, vegetable oil, italian arborio rice, chicken, salt, freshly grated parmesan cheese, chives

Taken from cooking.nytimes.com/recipes/3145 (may not work)