Asparagus Risotto – – butter, onion (diced small), Aborio rice, chicken broth (14.5 oz. can, heated), white wine, heavy cream, Parmesan cheese, salt (to taste), asparagus (butter braised and cut into 1" pieces), Melt the butter in a heavy pot (Le Crueset, for example). Saute the diced onion until tender and golden. ; Add the rice and coat completely with the butter. Add the wine and cook until evaporated. ; Add 1/2 cup of the broth and simmer gently. Stir occasionally. When the broth is absorbed, add another 1/2 cup and continue to simmer. Repeat until all of the chicken broth is absorbed and the rice is tender (about 20 minutes). ; Stir in the cream and cheese. ; Add the asparagus and incorporate. ; –