Asparagus Risotto (Risotto with Asparagus)

Hold each asparagus spear firmly and break the stem at the base

Remove any tough fibers that remain

With a sharp knife, cut off the top portion of each asparagus spear and remove the tougher leaves

In a large pot, arrange the asparagus spears side by side, cover with water, add 1 tablespoon salt, and bring to a boil

Simmer for about 35 minutes or until tender

Test the cooking by gently pulling on an asparagus leaf; it should come off easily

Drain and let cool

Remove the leaves from the asparagus spears

Use your fingers to remove the central core of leaves and discard

With a spoon, remove the fibrous portion and discard

Cut the ends off the asparagus spears into small pieces and set aside

Furiously boil the vegetable bouillon in a medium pot

While that's happening, melt 4 tablespoons butter and sauté the onion in a large pot over medium heat, stirring occasionally with a wooden spoon for about 2 minutes or until softened

Add the Arborio rice and cook, stirring constantly, for about 1 minute

Pour in the white wine and stir to combine

Evaporate for about 1 minute

Add the set-aside asparagus pieces and stir to combine

Gradually add the remaining vegetable bouillon, a cup at a time, allowing it to absorb before adding more, stirring constantly, until the rice is al dente (about 25 minutes)

Remove from heat

Add the remaining butter, Parmesan cheese, salt, and black pepper

Stir to combine

Mold the risotto into a ball, cover with plastic wrap or aluminum foil, and let it rest for about 2 minutes

Transfer to a bowl and serve immediately

535 calories per serving

A creamy risotto like the Norton Sauvignon Blanc 98 from Argentina, $12, or the Santa Rita Sauvignon Blanc 97 from Chile, $15.35