Asparagus Risotto
Ingredients
- 2 Tbs. olive oil
- 1 small yellow onion, coarsely chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 cups (14 oz./440 g) Arborio rice
- 1 can (15 oz./475 g) asparagus
- 6 cups (48 fl. oz./1.5 l) hot chicken or vegetable broth
- Tips from 8 fresh asparagus stalks (optional)
- Kosher salt and freshly ground pepper
- 1 Tbs. butter (optional)
- 1 Tbs. extra-virgin olive oil
- 1/3 cup (2 oz./60 g) finely grated Parmesan cheese
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