Asparagus Risotto

Ingredients

• 4 Cups Asparagus (1 Inch Slices, Divided)
• 3 Cups Vegetable Broth (Divided)
• 1 1/2 Cups Water
• 2 Cups Onion (Diced)
• 1 Tablespoon Butter
• 2 Cups Arborio Rice
• 1/2 Cup Dry White Wine
• 1/4 Cup Heavy Whipping Cream
• 1 Cup Parmigiano-Reggiano Cheese (Grated, Divided)
• 1 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions

1. Add asparagus and 1 cup of broth into a blender and puree until smooth.
2. In a medium saucepan, add pureed asparagus, 1 1/2 cups water and remaining broth and bring to a low simmer over medium heat for 5 minutes.
3. In a heavy saucepan, melt butter over medium heat and saute onions for 6-8 minutes. Add rice, stir for 1 minute and then add wine and cook until liquid almost absorbs completely, 2-3 minutes. Add in remaining broth mixture gradually, half a cup at a time, allowing to be absorbed before adding next portion. Add cream, 1/2 cup of cheese and season with salt and pepper.
4. Transfer to a serving bowl and garnish with remaining cheese.