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Ingredients

• 1 medium-size  onion, finely chopped
• 1/4 cup  (1/2 stick) butter
• 1   box (12 ounces) arborio rice (about 1-3/4 cups)
• 1/2 cup  dry white wine
• 3 cans  (14.5 ounces each) vegetable broth
• 1/2 teaspoon  salt
•   Pinch saffron threads (optional)
• 3   fully cooked Italian chicken sausages (about 9 ounces total), cut into 1/4-inch-thick slices
• 1   box (10 ounces) frozen asparagus spears, thawed, drained and cut into 1-inch pieces
• 1/2 cup  grated Parmesan cheese

Description

Making Risotto In The Microwave Is Less Labor-intensive Than Stovetop Cooking That Requires Constant Attention. Sausage And Asparagus Turn This Into A One-dish Meal.

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