97: Asparagus Risotto

Will and I both love a good risotto and order it frequently when we are out to dinner.  Since it is sort of a pain to make, I haven't made it often.  When I saw this recipe for asparagus risotto, I just knew I had to give it a try. 

Ingredients:

1 tbsp butter (unsalted) 
1/2 white onion, diced
~3/4 lb asparagus, cut in 1/2 lengths
3 garlic cloves, diced
1 1/2 cups arborio rice
3 cups chicken broth (low sodium) 
1/3 cup cream
1/2 cup parmesan cheese
few shakes of dried basil
*tiny bit of truffle oil (optional) 


The How To: 
In a large pan, melt butter over medium heat
Add the onions and let them cook until translucent (~4 minutes) 
Add the garlic, let it cook for about a minute
Add the rice, stir until all the rice is coated with the mixture
Add 1/2 cup chicken stock, stirring until the liquid has been absorbed
Add asparagus
Add another 1/2 cup chicken stock, stirring until the liquid has been absorbed - continue this process until all 3 cups have been absorbed (whole process took about 25 minutes)
Add the cream, cheese, and basil and stir until mixed thoroughly 
Serve immediately.

Tonight, I served this alongside buffalo chicken.  The risotto was a little on the dry side - I probably should have put one more cup of chicken stock (as the originally stated).  Maybe next time.  This side still ended up being really good -- It was Will approved!