Asparagus Risotto

This is a terrific dish, and by adding the asparagus late it stays firm, not soggy.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  onion, finely chopped
• 3⁄4 lb asparagus, chopped in 1 inch lengths
• 3  garlic cloves, crushed
• 1 1⁄2 cups arborio rice
• 4  cups chicken broth
• 1⁄4 cup  cream
• 1  cup  grated parmesan cheese
• 1⁄4 cup fresh basil, chopped

Directions

1. Melt the butter in the pan and add the onions on medium-low heat.
2. Cook for 4 minutes, then add the garlic.
3. Cook for 1 minute, then add the rice.
4. Stir until well coated.
5. Add 1/2 cup of stock to the rice, stirring until absorbed.
6. Then add the asparagus.
7. Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
8. (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.