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Asparagus Risotto
5 C. chicken broth
2 T. olive oil
1 small onion finely chopped
1/2 lb. Arborio rice
1/8 t. saffron threads crushed
1/2 C. grated parmesan cheese
1 C. blanched asparagus pieces
Bring chicken broth to a boil in a saucepan. Turn down to a simmer. Heat oil in a 4 qt. saucepan. Add onion and cook until transparent. Add rice and stir until the rice turns opaque and is coated with the oil. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed. Add broth 1 cup at a time until rice is tender. Add the asparagus. Take off the heat and stir in the cheese. Season with salt and pepper. The process will take about 20 minutes.
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