Asparagus Risotto

Ingredients:

• 1 pound fresh asparagus
• 1 (32oz) container low-sodium chicken broth, divided
• 1/4 cup butter or margarine
• 1 red onion, coarsely chopped
• 2 garlic cloves, pressed
• 1 cup uncooked arborio rice
• 1 cup dry white wine or chicken broth
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon pepper
• 1 cup parmesan cheese, shredded

Instructions:

Trim the asparagus and cut into bite-sized pieces. Bring the asparagus and 1/4 cup of broth to a boil in a dutch oven over medium-high heat. Cook for 10 minutes or until crisp-tender. Remove the beans with a slotted spoon and set aside. Bring the remaining broth to a simmer in a saucepan but do not boil, keeping warm over low heat. Add the butter, chopped onion and garlic to the broth in the dutch oven and cook for 3 minutes. Add the rice and white wine and cook, stirring constantly for 5 minutes or until the liquid is absorbed. Reduce the heat to medium. Add 1 cup of simmering broth to the rice mixture in the dutch oven and cook, stirring often until the liquid is absorbed. Repeat the procedure with the remaining broth, 1 cup at a time. Stir in the beans, thyme, pepper and parmesan cheese and serve immediately.