Fresh Asparagus Risotto

This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring.

Yield

6 servings

Ingredients

1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tablespoons butter or margarine, divided
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked arborio rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt

Directions

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.

Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

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