ASPARAGUS RISOTTO with SAUVIGNON BLANC | Zanon Zinfandel

Ingredients

• 6 cups chicken broth/stock, simmering
• 5 tbs. unsalted butter
• 2 tbs. EV olive oil
• 1 large onion, diced
• 2 cups Arborio/Carnaroli rice
• 1 cup Zanon Sauvignon Blanc
• 1 pound asparagus, trimmed and sliced into ½-inch sections
• 1 cup grated Parmesan cheese
• Salt and black pepper to taste