Serves: 6
Total Calories: 747

5 cups Chicken Broth
1 pound fresh asparagus spears, trimmed
4 tablespoons unsalted butter
1 small onion, finely chopped
2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1/2 cup dry white wine
salt and freshly ground black pepper
3/4 cup freshly grated Parmigiano-Reggiano

1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Cut off the asparagus tips and set them aside. Cut the stems into 1/2-inch slices.

2 Melt 3 tablespoons of the butter in a wide, heavy saucepan. Add the onion and cook over medium heat, stirring occasionally, until very tender and golden, about 10 minutes.

3 Stir in the asparagus stems. Cook, stirring occasionally, 5 minutes.

4 Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add the wine and cook, stirring constantly, until the liquid evaporates. Pour 1/2 cup of the broth over the rice. Cook, stirring, until most of the liquid is absorbed.

5 Continue adding broth about 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. After about 10 minutes, stir in the asparagus tips. Season with salt and pepper. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.

6 Remove the risotto pan from the heat. Stir in the cheese and the remaining tablespoon butter. Taste for seasoning. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 747
Calories from Fat: 132

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