Asparagus Risotto

Instructions

1. 1

   In a saucepan, sauté the onion in the oil over medium heat until translucent, about 5 minutes. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry.

2. 2

   Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper.

3. 3

   After 20 minutes of cooking, the rice should be al dente. Add the asparagus and Parmesan cheese and stir to combine. Adjust the seasoning.