Typical Italian food: Risotto with Asparagus

Risotto with Asparagus

½ cup risotto

1 onion  chopped

hand full of Asparagus

½ cup white wine

Vegetable stock (use as needed)

Mint

Butter

Salt/pepper

Parmesan cheese

Blanch the Asparagus, choosing some of the more beautiful asparagus placing those aside to be coarsely chopped.  The remaining asparagus will be creamed in a food processor with some EVOO salt and pepper.

Place some EVOO in a medium sized deep pot place the onion and cook seasoning with salt and pepper.  Then add the rice and toast with the onion for about 2/3 minutes then add the white wine and stir until the alcohol had evaporated. 

 Continue to cook with the vegetable stock once cup at a time until the rice is cooked.

After about 10 minutes put the asparagus cream and continue to cook.  Once the Risotto is cooked put off the heat and add the rest of the chopped asparagus, butter, parmesan cheese, and some finely chopped mint. Taste and add salt if

needed.   Mix together and let sit for a couple of minutes before serving.