Asparagus Risotto

Ingredients

• 3 cups vegetable broth reduced-sodium (from 32-oz carton)
• 3 cups water 
• 1 tablespoon butter 
• 0.5 cup onion chopped
• 0.3 cup carrots shredded
• 2 cloves garlic finely chopped
• 0.3 cup vegetable broth dry white reduced-sodium
• 12 oz arborio rice uncooked
• 0.3 teaspoon coarse salt (kosher or sea salt)
• 9 oz asparagus frozen organic thawed cascadian farm®
• 2 tablespoons pinenuts toasted
• 0.5 cup parmesan fresh shredded

Equipment

• frying pan
• sauce pan

Directions

1. In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
2. Meanwhile, in 10-inch skillet, melt butter over medium heat.
3. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
4. When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
5. Remove skillet from heat. Stir in pine nuts and cheese.
6. Serve immediately.