Serve this delicious creamy risotto with turkey, asparagus, red onion and chard topped with a sprinkling of Parmesan cheese.

Sonoma Turkey Risotto

1 pound asparagus, trimmed and slice diagonally into 1-inch pieces

4 tablespoons butter - divided use
1 red onion, chopped
1/2 pound chard, chopped

2 1/2 cups dry white wine
2 1/2 cups chicken broth
2 1/2 cups uncooked arborio rice

2 cups cubed cooked turkey

Salt and ground black pepper to taste

Freshly grated Parmesan cheese for sprinkling

1. Steam asparagus until just tender. Set aside.
2. Melt 2 tablespoons in large skillet over medium high heat; add onion and chard and saute until softened, about 5 to 10 minutes. Set aside.
3. Combine white wine and chicken broth in a bowl.
4. Melt remaining 2 tablespoons butter in a skillet; stir in rice and cook for 1 minute, stirring constantly. Add the wine/broth mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Stir frequently to prevent sticking.
5. When the rice is tender, add the cooked vegetables and turkey. Cook, stirring, just until heated through. Season to taste with salt and pepper.

Makes 6 servings.