If you love asparagus, give this little risotto a try and pair with your fave white wine.

What you will need:

• 500g asparagus, trimmed, cut into 2-inch lengths
• 5 cups chicken stock
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 6 tablespoons butter
• 3/4 cup freshly grated Parmesan cheese

How to make:

• Blanch asparagus pieces in large pot of boiling, salted water for 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken stock to simmer in small saucepan. Reduce heat to low and keep stock hot.
• Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
• Add rice and stir 3 minutes.
• Add dry white wine and cook until liquid evaporates.
• Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
• Add blanched asparagus pieces and stir until heated through, about 2 minutes.
• Remove from heat. Add 6 tablespoons butter and stir until incorporated.
• Stir in grated Parmesan cheese.
• Season risotto to taste with salt and pepper.