Asparagus Risotto - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Ingredients

• 6 cups chicken stock (or vegetable stock, for vegetarian)
• 1 ½ pounds fresh asparagus
• ¼ cup extra-virgin olive oil
• 1 medium yellow onion, halved and thinly sliced
• 1 teaspoon sea salt
• 1 garlic clove, chopped
• 2 cups rice for risotto
• ½ cup dry white wine
• ¾ cup freshly grated Parmigiano Reggiano cheese
• 1 tablespoon unsalted butter
• freshly ground pepper