Asparagus Risotto

2 T olive oil (I don’t use butter in mine)
2 cloves of garlic
1/3 cup chopped white/or yellow onion
1 cup arborio rice
3-3.5 cups of chicken broth (I use low sodium, organic, free range chicken broth)
1/2 tsp salt
1/4 tsp black pepper
1/3 cup grated parmesan cheese (use fresh when you can!)
2/3 cup chopped fresh asparagus

1. Mince garlic and finely chop the onion. Sautee in the olive oil for a few minutes, until tender.

2. Add the arborio rice to the mixture and sautee for one minute to coat the rice

3. Add 1 cup of chicken broth and stir until the broth has been completely absorbed.

4. After all the broth has been completely absorbed, mix in the remaining broth 1/2 cup at a time. Make sure the broth is completely absorbed before adding more.

5. Continue to mix the rice and broth. This helps make it super creamy! Make sure not to over stir, because nobody likes gummy risotto.

6. After all the broth has been added to the rice and the rice is at your desired texture and consistency, add the salt, pepper, and parmesan cheese. Make sure the cheese has been spread through the mixture well to avoid any clumping.

7. Chop and add the asparagus and cook for 2-3 minutes until the asparagus is bright green and just tender.

8. Serve and eat immediately!

This is definitely a rich dish. The fresh asparagus is nice and sweet and almost cuts the buttery creamy flavor of the rice. I def. need to try this with other spring vegetables soon! Sweet peas would be nice.