Rich and creamy risotto with tender pieces of asparagus, onion and Parmesan cheese. Properly cooked risotto requires constant attention and stirring...it is a dish made with much care and patience.

Fresh Asparagus Risotto

3 cups water

2 cups chicken broth

3 tablespoons butter or margarine - divided use

1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces

1/2 cup chopped onion

1 cup uncooked U.S. arborio or medium grain rice

1/3 cup dry white wine

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
3. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
4. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.
5. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
6. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes.
7. Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesy of USA Rice Federation Home Economics Department and the California Rice Commission.