Asparagus risotto Recipe

Blanch asparagus pieces in some water in microwave oven on MAX for 3 minutes. Drain well.

Sauté chopped onion until translucent, about 4 minutes, in hot olive oil over medium heat. Add rice and stir for 3 minutes.

Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in centre and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.

Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.

Add butter and grated Parmesan cheese, stir until incorporated.