Risotto with Asparagus

Directions

1Melt the butter and oil in a medium large pan.

2Saute the onion until golden; pour in the rice and toast it for about 2 minutes on a very low heat.

3Add the wine, turn up the heat to a medium level, stirring constantly until the wine has evaporated.

4Pour half of the boiling broth into the mixture, and continue to add the remaining broth, a little at at time, stirring as you add, until all the broth is absorbed.

5Cut the boiled asparagus in small pieces.

6Add the cheese and asparagus just as the risotto is finished.

7It should take about 20-30 minutes.

8Remove from heat and season with salt and pepper to taste.

9Place in serving dish and let it rest for 2 or 3 minutes before serving.