Promised Land CSA » Risotto with rhubarb and asparagus

Ingredients

• 9 ounces of risotto rice (Arborio type)
• 6 stalks of fresh rhubarb, cut in pieces, and skin removed
• 10 asparagus including tips and the most tender parts
• 5 scallions (or green garlic)
• 2 tsp pink pepper
• 1 glass dry white wine (use the rest to drink when serving the risotto) see note1.
• 8 ounces of cream cheese (originally it calls for Robiola) see note 2.
• Vegetarian bouillon, follow recipe on the box
• 1 tablespoon of butter