Saffron Risotto with Asparagus | La Cucina Grandinetti

Ingredients

• 3-1/2 cups low-sodium chicken broth
• 3 cups water
• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion , minced
• Salt
• 2 cups Arborio rice
• 1/4 teaspoon saffron threads
• 1 cup dry white wine
• 1 cup finely grated Parmesan cheese (2 ounces)
• Ground black pepper
• 1 pound of asparagus, tough ends snapped off and spears cut on bias into 1/2-inch thick pieces