Asparagus-and-Green Onion Risotto

Ingredients

• 1.5 cups arborio rice uncooked short-grain
• 0.5 pound asparagus fresh cut into 1-inch pieces
• 2 tablespoons butter 
• 0.5 teaspoon thyme leaves fresh chopped
• 0.8 cup green onions chopped
• 5 cups chicken broth low-sodium
• 0.3 cup parmesan cheese freshly grated
• 6 servings garnish: parmesan cheese fresh shaved

Equipment

• sauce pan

Directions

1. Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saut 1 minute or until onions are soft.
2. Add rice, stirring to coat.
3. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes.
4. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
5. Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in Parmesan cheese.
6. Serve immediately.
7. Garnish, if desired.