Asparagus Risotto

Steps

1. Bring a pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside.

2. Heat the broth in a small pan- turn on low and keep hot.

3. In a large nonstick skillet over medium heat, melt 1 tablespoon of the butter and add in the oil. When sizzling, add the onion. Sauté until the onion softens, stirring occasionally- 3 to 5 minutes.

4. Add the rice and cook, stirring occasionally, until it is glossy, 2 to 3 minutes. Add the wine, stir and let the liquid evaporate. Add a large pinch of salt. Add the warmed broth- ½ cup at a time, stirring occasionally. Set the timer for 15 minutes. Each time the broth has just about evaporated, add another ½ cup.

5. When the timer goes off, add the remaining asparagus tips and pieces, continuing to add ½ cup stock as needed. Begin tasting the rice at this time. You'll want it to be tender but with a bit of a crunch (it should take a total of 20 to 30 minutes to reach the right consistency). When it feels just right, stir in the asparagus puree. Remove from heat, and stir in the remaining butter. Stir in the salt and Parmesan too. Taste and adjust seasoning- add more salt or pepper, if needed.

6. Serve immediately.