1/2 large onion chopped - or 1 smaller onion
2 cups of risotto rice i.e.: Arborio
4 cups of chicken or veggie broth (I like Pacific Foods brand)
2 TB of Olive Oil
1-2 TB of Earth Balance
3/4 C of dry white wine
1 bunch of asparagus
1/2 C grated Parmesiano Regiano
- warm olive oil in the pot
- warm broth in separate pot
- sauté onion until soft - add salt
- add rice until translucent
- add wine - when evaporated add
- 2 cups of broth
- stir rice and broth frequently add more broth as needed
- chop asparagus into smaller pieces and sauté until done
- when all broth is absorbed - and rice is soft, add Earth Balance, as well as 1/4 cup of grated Parmesiano Regiano (if using)
- add asparagus - stir it carefully together
- add more salt and pepper to taste
- serve with additional Parmesiano Regiano for each person to add to taste
Enjoy!
