· 1 tablespoon olive oil
· 1/3 cup finely chopped onion
· 1 cup Arborio rice
· 1/2 cup asparagus, cut into ½ inch pieces
· 1 clove garlic finely minced
· Kosher salt and freshly ground black pepper
· 4 cups chicken broth
· ½ cup peas
· ¼ cup heavy cream
· 1 tablespoon butter
· 2 ounces grated Parmesan, approximately 1/2 cup
In a large 3 to 4-quart heavy saucepan over medium heat, add oil, onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice, asparagus, chopped garlic and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow to brown.
Add enough of the chicken stock just to cover the top of the rice. Stir frequently until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 30 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the peas and stir until risotto is creamy. Remove from the heat and stir in the cream, butter and Parmesan. Taste and season, to taste, with salt and freshly ground black pepper.