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Ingredients

• 4 cups (1-inch) slices asparagus (about 1 1/2 pounds), divided
• 3 cups fat-free, less-sodium chicken broth, divided
• 1 1/2 cups water
• 1 tablespoon butter
• 2 cups chopped onion (about 1 large)
• 2 cups uncooked Arborio rice or other medium-grain rice
• 1/2 cup dry white wine
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 1/4 cup heavy whipping cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Description

Clif Holt, Chef-owner Of Little Savannah In Birmingham, Alabama, Prepares This Classic Risotto For Harvest Dinners At Jones Valley Urban Farm. For A Vegetarian Entrée, Use Vegetable Broth.

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