Risotto With Asparagus
Ingredients
- 1 cup uncooked arborio rice
- 2 teaspoons extra virgin olive oil
- 1/4 cup finely chopped onions
- 1 tablespoon finely chopped chives (optional)
- 10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
- Salt and ground black pepper to taste
- 1/2 cup grated Parmesan cheese, divided
- 32 ounces low-sodium chicken broth, divided
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