Asparagus Risotto Serving Size - 8 Prepared By - Phyllis Recipe Rating
			1 lb. Asparagus cut into 2-inch pieces – blanched 5 C Chicken Broth 2 Tsp Olive Oil ½ C Onion, chopped 1 ½ C Risotto 1/2 C Dry White Wine 3/4 C Parmesan Cheese - Grated
			Cook onion in olive oil until translucent. Stir in risotto and cook until lightly browned. Add white wine and cook until evaporated. Add chicken broth, one cup at a time, cooking until evaporated each time. Stir in butter and asparagus. Top with parmesan.