Ingredients

1 lb asparagus, trimmed and chopped

1/4 c unsalted butter

1 shallot, finely chopped

1/4 c rice

1 c dry white wine

1/4 c grated Parm cheese

Salt and Pepper to taste

Preparation

  1. Bring large pot of water to boil. Add asparagus and cut until slightly softened about 3 - 4 mins. Reserve 2 cups of cooking water. Drain aspargus and rinse with cold water. 2.Melt butter in med saucepan over Med. heat. Add shallot and cok until soft but not brown, about 3-5 mins. Add rice and cook 3 mins, stirring.
  2. Add wine, bring to boil over High heat then reduce to simmer. Cook until liquid is almost evaporated, stirring for about 6 - 8 mins.
  3. Add reserved water 1/4 c at a time, allowing each batch to be cooked out before adding next. Continue until all liquid is used, stirring constantly. Takes about 15 - 20 mins.
  4. Add asparagus and cheese to pan, stir. Season.