Onion Risotto

Ingredients

• 16 ounce arborio rice 
• 1 pound asparagus fresh
• 8 cups warm chicken broth 
• 1 cup cooking wine dry white
• 2  garlic cloves pressed
• 2 tablespoons olive oil 
• 0.5 cup parmesan cheese shredded
• 2 teaspoons salt 
• 2 pounds onions sweet thinly sliced cut in half and

Equipment

• dutch oven

Directions

1. Snap off tough ends of asparagus; cut into 2-inch pieces. Set aside.
2. Saut onion, garlic, and salt in hot oil in a Dutch oven until tender.
3. Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed.
4. Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.)
5. Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately.