PREPARATION

1. In a medium saucepan, heat the chicken or vegetable broth until simmering.

2. In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

3. Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes until lightly toasted.

4. Pour in the white wine and cook until the liquid is absorbed, stirring frequently.

5. Gradually add the hot broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.

6. When the rice is almost tender, stir in the bite-sized asparagus pieces and continue cooking until the rice is creamy and the asparagus is tender-crisp.

7. Remove the skillet from heat and stir in the grated Parmesan cheese.

8. Season with salt and pepper to taste.

9. Serve hot, garnished with additional grated Parmesan cheese if desired.