4 cups chicken broth (or water with chicken bouillon)
4 cups dry white wine
2 1/4 cups arborio rice
1/2 cup diced onion
1 clove minced garlic
1 cup grated Parmesan cheese (not the stuff in the green can)
8 asparagus stalks, cooked to desired consistency and cut into 1" pieces
3 TBS butter
1 TBS olive oil

1. Bring the broth and wine to a boil then reduce heat and keep it siimering on low.

2. Heat the olive oil and 2 TBS of the butter in a deep pot over medium heat until the butter has melted.

3. Add the onion and garlic and cook until soft - do not allow it to get brown.

4. Add the rice and mix it to coat it with the oil mixture.  Cook and stir for 2-3 minutes.

5. Gradually add the broth, roughly a cup (or a ladle) at a time.

6. Stir constantly and add more liquid as the rice absorbs it until you've used it all.

7. Increase the heat slightly to medium so that the mixture is bubbling. Cook for 15 minutes.

8. Carefully stir in the asparagus pieces, let cook for 5 minutes more or until all the liquid is absorbed.

9. Remove from heat, and gently mix in 1 TBS of butter, then stir in the Parmesan cheese until it melts.


Risotto is very labor intensive, you really do have to stir it constantly at one point or it will burn.  I personally like risotto with a little "bite" to the rice, and that's how I made it.  If you like it cooked a little more tender, allow it to cook for a few minutes more but be careful that it doesn't get scorched.