Asparagus Risotto

I made this tonight and it was GOOD.  I halved the recipe and I used onions instead of shallots, because that's what I had on hand.  Preparing all of the pieces before getting started on the risotto itself made the whole thing quite a bit easier. I think I could eat this every night.  When my sugar snap peas grow, well, I'm gonna make some sugar snap pea risotto.  Yum.

From: http://simplyrecipes.com/recipes/asparagus_risotto/

Ingredients

• 1 pound asparagus
• 3 Tbsp plus 1 teaspoon butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
• About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper

If cooking gluten-free, use gluten-free stock.

Method

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3 While the shallots are cooking, bring the stock to a simmer in a saucepan.

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.
Serves 4.