Asparagus Risotto

Asparagus Risotto – creamy and indulgent, a quick dish to celebrate the beginning of spring.

1 Tbsp olive oil
1 medium onion, finely chopped
1 cup (about ½ lb) asparagus, cut into 1 inch pieces
1 cup rice
¼ cup white wine
3 cups boiling vegetable broth
1 Tbsp butter
1 Tbsp cream
¼ cup grated Parmesan cheese
salt and pepper, to taste

View the full recipe at Kitchen Nostalgia →