Asparagus Risotto
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*Serves 6*

5 ½ c (l.5 l) chicken or vegetable stock
1 ¼ lb (625 g) asparagus, cut into 1 ½-inch (4-cm) lengths
¾ c dry white wine
2 T olive oil
1 onion, chopped
2 c (440 g) Arborio rice
1 c freshly grated Parmesan cheese
4 T unsalted butter
1 T finely chopped fresh tarragon or 1 t dried
Salt and freshly ground pepper
Fresh tarragon sprigs

1.  In a small saucepan over high heat, bring the chicken or vegetable stock 
to a boil. Add the asparagus and boil until just tender-crisp, about 2 
minutes. Using a slotted spoon, transfer the asparagus to a bowl and set 
aside.

2.  Add the wine to the stock and bring to a simmer. Reduce the heat to low 
and keep the liquid hot.

3.  In a heavy large saucepan over medium-low heat, heat the olive oil and 
sauté the onion, stirring frequently, until it is translucent, about 8 
minutes.

4.  To the onion, add the rice and stir until a white spot appears in the 
center of the grains, about 1 minute. Add ¾ cup of the stock, adjust the 
heat to simmer if needed, so that the liquid bubbles and is absorbed slowly. 
Stir until the liquid is absorbed. Continue cooking, adding the liquid ¾ cup 
at a time and stirring almost constantly, until the rice starts to soften, 
about 10 minutes. Continue cooking, adding the liquid ½ cup at a time and 
stirring almost constantly, until the rice is just tender but slightly firm 
in the center and the mixture is creamy about 10 minutes longer.

5.  Finish by adding the asparagus, Parmesan cheese, butter, chopped 
tarragon and salt and pepper to taste. Stir to mix well, and until the 
butter is melted.

6.  To serve, spoon into shallow bowls or onto plates. Garnish with the 
tarragon sprigs.